QUICKIDY QUICK MINT SAUCE

  I know I like to harp on about it but making your own sauces, dips and relish is so easy and they always taste so much better than shop bought versions. Today is Sunday which can only mean one thing. It's Sunday roast time! Whilst I may not be serving it with a big fat lamb shank, this super simple recipe for a fresh and fabulous mint sauce will work wonders when trickled over your roast potatoes. Try it next Sunday and see for yourself! I promise you will fall in love with this tangy treat.

Mint Sauce

 Large Handfull Fresh Mint Leaves

Pinch Of Salt
6 Tbsp Boiling Water

 2 Tbsp Golden Caster Sugar

 6 Tbsp White Wine Vinegar 

1. Do everything in your power to get those mint leaves as fine as possible. Chop them, whiz in a
   
   blender and crush them with a pestle and mortar. You want them to get to an almost paste like consistency.
2. Add the mint into a jam jar and add in the salt, water and sugar. Screw the lid on the jar and give everything a shake. Leave to cool for around 15 minutes.
3. Add in the vinegar, screw the lid back on and give the mixture another good shake.

It's as simple as that!  You can use the sauce straight away if you wish but the longer you leave the sauce to marinate in the jar the more punchy and zingy it will get. Keep the sauce in the fridge in your sealed jar (make sure you sterilized it before you use it if you are going to keep the leftovers for a while) and discard after 1 week.

After your first spoonful you will wonder why you every used to bother with that rubbish shop bought stuff.  That's the joy of a quickidy quick sauce!