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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (19g) Recipe makes 6 servings The following items or measurements are not included below: 1 sprig fresh rosemary 1/4 cup balsamic vinegar |
||
| Calories 20 | ||
| Calories from Fat 1 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 5mg | 0% | |
| Potassium 97mg | 2% | |
| Total Carbohydrate 4.6g | 1% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 2.1g | ||
| Protein 0.6g | 1% | |
Fresh Mint and Rosemary Sauce
By: ~Rita~
Mar 5, 2004
Mint Sauce For your favorite lamb dishes to serve at your next dinner party for St Patty's or whenever you want to serve it!
SERVES 6
Ingredients
- 4 cups fresh mint leaves, stems remove,cleaned
- 1 sprig fresh rosemary
- 1-2 tablespoon granulated sugar
- 1/4 cup wine balsamic vinegar
Directions
1
In a food processor chop mint and rosemary leaves with sugar finely.2
Put in a bowl.3
Heat the vinegar and pour it over the mint.4
Adding more sugar if you if you want it sweeter.5
Serve hot or cold with roasted lamb or other meat.
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Browse similar recipes by category
- Course > Condiments, etc. > Cooking Mixes > Herb & Spice Mixes
- Course > Condiments, etc. > Sauces > Sweet Sauces
- Main Ingredient > Vegetables > Greens
- Cuisine > European > Western > Irish
- Cuisine > European > Western > Scottish
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Equipment > Small Appliance > Mixer
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: tuckerbox
On Nov 18, 2006
Great recipe,I have made lots of mint sauce but this one is the best. Blending the sugar with the mint seems to retain that nice green colour and the rosmary works well in the flavour. I am going to try this one with a little bit of chilli added Cheers from AUS.
From: Kats' Meow
On Jan 2, 2006
I needed something to top some lamb shanks I was making for dinner, and this couldn't have been more perfect! I was a little hesitant when the mint didn't absorb the way I thought it should but it was delicious!
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