Homemade mint sause in a bowl.

Homemade mint sauce

Course sauce
Cuisine English
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Author Jacqueline Bellefontaine


  • 100 g golden caster sugar
  • 100 ml white wine vinegar
  • 100 ml balsamic vinegar
  • A large bunch of fresh mint - about 75g mint leaves


  • Place the sugar and vinegars into a small pan and heat gently stirring until sugar dissolves. Remove from the heat and allow to cool while preparing the mint.
  • Wash the mint well and shake off the excess water. Remove the leaves from the stem and pat dry on a tea towel.
  • Finely chop the mint and pack into a jar.
  • Pour the vinegar syrup over the mint, making sure all the mint leaves are submerged. Seal and allow to cool.


The mint sauce will keep in the refrigerator for about a year.