mint-sauce as a marinade

Mint sauce – an English classic

You hear a lot of negative things about English food. I can’t confirm that.

I’ve been to England several times and have eaten well every time. In London, Stratford-upon-Avon, Cornwall – every region has its specialities. I always liked it very much. The friendliness of the English, the landscapes, the lovingly tended gardens….

But back to the food

I love English breakfast with eggs, bacon, mushrooms and tomatoes. I only leave out the beans, which I don’t like very much.

I wouldn’t want to miss the five-o-clock-tea either, scones and clotted cream are great at any time of the day ?

And in the evening there’s the nice pub food. And of course, lamb with mint sauce must not be missing. I admit it, the combination of meat and mint takes some getting used to for our palate, but the freshness of the mint brings out the taste of the lamb – at least I think so. Obelix (do you know Asterix and Obelix, the two comic heroes from France?) wouldn’t agree with me at all à see Asterix in Britain.

On our last trip to England, we took a jar of mint sauce home, which unfortunately was rather a disappointment. This gave me the idea to make mint sauce myself. I don’t have so much experience in this field and started looking for a recipe – which I changed of course because I like to add a personal touch to my dishes.

Fortunately, the mint in my garden is just ready to be picked…

Unfortunately, I didn’t find any information about the historical background of the mint sauce, so I don’t know how long it has been in the English tradition.

If you want to marinate meat with mint sauce, I advise you to leave the meat in the marinade for about 2 hours. This way the fresh mint taste can penetrate well. And then cook the meat at a not very high temperature, otherwise, the marinade will burn. The best way is to cook the meat in the oven at medium heat.

Enjoy your meal!

ingredients for mint-sauce


Mint-sauce - an english classic
Prep Time 15 mins
Resting Time 1 hr
Total Time 1 hr 15 mins
Course Sauce
Cuisine english


  • 20 g fresh mint leaves
  • 1 tbsp whole cane sugar
  • 2 tbsp light vinegar
  • 8 tbsp water
  • pepper and salt


  • Wash and dry the mint leaves.
  • Bring vinegar, water and whole cane sugar to the boil and add to the mint leaves.
  • Puree everything together finely. Season with pepper and a little salt.


This sauce must rest for at least one hour before use.
Keyword mint, mint-sauce

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