mint sauce : best for roast beast

Our dear friends invited us to share a roast dinner with them tonight, from the cow they recently butchered, they are a French Canadian and German family who had ever heard of Yorkshire puddings!!! If you can imagine.

Well I insisted upon making my moms yorkies in a pop over style, along with the only other essential addition to any roast dinner… MINT SAUCE! This mint sauce was the only reason I would ever choke down brussel sprouts as a kid, and I have a hard time putting any roast meat into my mouth without a drizzle of it. Mmm on lamb and beef it’s divine.. but a really special thing happens to mashed potatoes and peas when topped with both gravy and mint sauce.

In our house the entire plate of a Sunday roast dinner gets drenched in gravy and mint sauce equally and generously by everyone at the table. I think it only fair to share this glorious gluttony with my friends tonight… as well as you all.

Mint Sauce

2 tbsp dried mint crumbled (I used wild crafted “mosquitto mint” harvested from our bog in the peak of mosquito season this summer)

1/2 tsp fine sea salt

1 tbsp organic cane sugar

1/2 cup of boiling water

1/2 cup malt vinegar

combine and serve with most anything you want to smother in deliciousness! You can keep this brew in the fridge for quite some time, no problem!

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