Usually, my beloved wife does the cooking at our place. Michelle is a fabulous cook.
Me, on the other hand, I’m more comfortable slaying meat to perfection on the BBQ and baking regular batches of ANZAC biscuits every ANZAC Day.
Yet the lockdown has inspired me to expand my repertoire. Keeping it simple but delicious, I’d like to introduce to you my home made Mint Sauce – Italian style.
- 2 tablespoons balsamic vinegar
- 1 tablespoon caster sugar
- 3 tablespoons olive oil
- 10 or so mint leaves
- Salt and pepper; to taste
Mix together the balsamic vinegar, sugar and olive oil in a small jug.
Finely chop the mint leaves and stir into the sauce.
Season with salt and pepper.
A twist on traditional mint sauce and the perfect accompaniment to lamb dishes – whether roast, chops or cutlets.
It’s been road tested and guaranteed delicioso!