Mint sauce
If you grow mint in your garden, you know to contain it as it takes over everything. I have a lovely container of mint in my garden; I pull it inside during the winter so I have fresh mint all year long. Mint sauce is a perfect accompaniment for lamb. I also like it with eggs.
| Recipe makes | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Blender or food processor |
| Ingredients |
|---|
| 2 garlic cloves, peeled |
| 1 cup mint leaves, washed and dried |
| 1/4 teaspoon salt |
| 1/4 cup olive oil |
| Important safety information |
|---|
| • Store in the refrigerator for no more than 1 day. Because this contains garlic and is not cooked, there is a chance of botulism. In general, do not store uncooked vinaigrettes or dressings that contain garlic for very long unless they are kept at less than 38º. Most refrigerators are set to 40º. |
| Instructions |
|---|
| • With the motor running on either a blender or food processor, add the garlic cloves through the top opening and process until finely chopped. |
| • Stop the motor. Scrape down the sides and add the mint and salt. Process until finely chopped. Scrape down the sides again. |
| • With the motor running, add the olive oil in a thin stream through the top opening. Season. |
| Variations |
|---|
| • Try this with other fresh herbs. |
Comments on this recipe?