version FRANÇAISESavor, Taste and Flavor set out a journey together through a land of Gourmet Delights. Join Myriam on a culinary adventure where her recipes blend together aromas and scents with a touch of unexpected.Thym Orange Yaourt Vanilla Milk Eggs Garlic Rose Ginger Cinnamon Cumin Mint Rosemary Lavender Basil Coconut Kitchen tools My recipes My menus Boutique Glossary About Myriam Credits Caramel basic method Salted butter caramel Ganache: the base of all bases for all things chocolate! Orange off with the skin! Mint: snipping it is a cinch!
a tasty little mint sauce…
Wash a good teacupful of mint leaves.
In a blender,
Briskly mix together
The mint,
The olive oil,
The brown sugar or honey,
The lemon juice,
The scraped peel of a half lemon
And a small pinch of salt.
Taste and rectify the balance of the ingredients.
Keep refrigerated in a bowl until ready to use.
- The mint should not become mushy.
Rather, it should keep a minced texture.
Print |
Add to my recipes | Send |
Share on Facebook |
BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
DRINKS AND BEVERAGES
The English call it
“mint sauce.”
They savor with lamb,
on the side!
Others savor it with ….
Small steamed potatoes, or
A nice roasted cod steak…
A great,
Informal “petit plat”!
5 min 
very easy 
very easy
Try this tasty little mint sauce
Over a crispy salad!
➢ A bunch of fresh mint
➢ 2 tablespoons olive oil
➢ 1 teaspoon brown sugar or honey
➢ 1 teaspoon lemon juice
➢ A small pinch of salt