Photo of caramel and mint sauces
Caramel sauce
Suitable for hot puddings.
Ingredients:
- 150 g cane sugar
- 50 g butter
- 200 ml cream
Preparation:
Melt the butter in a saucepan and add sugar. Heat until the sugar begins to melt, stirring constantly. Bring to a boil and cook for 2 minutes.
Carefully pour in the cream, stir and heat until boiling.
Serve hot.
Mint White Chocolate Sauce
Suitable for any desserts.
Ingredients:
- 200 g white chocolate
- 200 ml cream
- 4 sprigs mint
- 1 tbsp. l. light rum
- 1 tbsp. l. cane sugar
Preparation:
Remove the mint leaves from the stems, chop and place in a small saucepan. Add sugar and 50 ml water, bring to a boil. Remove from heat and let sit covered for 10 minutes. Strain through a sieve into a saucepan.
Break the chocolate into small pieces. Pour cream and rum into a saucepan with mint syrup, add chocolate. Keep on low heat, stirring constantly until the chocolate dissolves.
Serve warm.
Punch sauce
Suitable for light sponge cake or cupcake.
Ingredients:
- 200 ml dry red wine
- 2 yolks
- 3 tbsp. l. brown sugar
- 50 ml dark rum
- 2 tbsp. l. lemon juice
- a pinch of ground cinnamon
Preparation:
Grind the yolks with sugar, cinnamon and lemon juice. Add starch, pour in wine, stir.
Place the sauce bowl in a water bath and cook, whisking continuously until thickened. Pour in the rum and whisk again.
Serve hot.
Cherry sauce
Suitable for biscuits and puddings.
Ingredients:
- 300 g pitted cherries
- 100 g sugar
- 120 ml dry white wine
- 1 tbsp. l. potato starch
- 2 tbsp. l. orange liqueur
Preparation:
Place the cherries in a saucepan, add sugar, pour in 150 ml of water, bring to a boil and cook for 5 minutes.
Dilute the starch with cold white wine, pour into a saucepan with the cherries and bring to a boil, stirring constantly. Add liqueur and stir.
Serve hot.
| Ingredients (13) |
|---|
| 1 sprig of dill for decoration |
| 1 salmon fillet (approx. 150 g) |
| 40 g sour cream |
| 3 sprigs mint |
| vinegar - 1 tbsp. l. |
| Show all (13) |
| gastronom.ru |
| gastronom |
| Ingredients (9) |
|---|
| 6 lamb medallions |
| 3 cloves garlic |
| 50 g ghee |
| juice of 1 lemon |
| salt and freshly ground black pepper to taste |
| Show all (9) |
| gastronom.ru |
| gastronom |
| Ingredients (14) |
|---|
| 3 medium sweet peppers |
| 3 large tomatoes |
| 3 small zucchini |
| 2–3 small eggplants |
| 500 ml natural thick yoghurt |
| Show all (14) |
| edimdoma.ru |
| Margarita Buzova |
| Ingredients (8) |
|---|
| Serves 3 |
| 250 ml heavy cream |
| 10 g gelatin |
| 4 tbsp. l. sugar (I used 2 tbsp honey for the jelly + 1 tsp for the sauce) |
| 2 kiwi |
| Show all (8) |
| edimdoma.ru |
| Tatiana Onegina |
| Ingredients (8) |
|---|
| 400 g black or red currants |
| 100 ml dry red wine |
| 1 clove and star anise |
| 100 g sugar |
| 1/4 pod of hot red pepper or 0.25 tsp. dry ground paprika |
| Show all (8) |
| Ingredients (15) |
|---|
| Meatballs |
| 400 g turkey fillet |
| 3 tbsp. breadcrumbs |
| 2 cloves garlic |
| 1 onion |
| Show all (15) |
| edimdoma.ru |
| Katerina Rodionova |
| Ingredients (13) |
|---|
| Basil leaves ½ cup |
| Mint leaves 0.3 cups |
| Jalapeno pepper 3 tablespoons |
| Vinegar 2 tablespoons |
| Sugar 1 teaspoon |
Even people on a diet cannot always resist including fairly fatty meats, such as lamb, pork, and duck, in their menu. This type of meat requires a special sauce that will balance the taste of the dish, making it seem lighter and more tender. Mint sauce for meat achieves this goal. It is often served with lamb, pork and other types of meat in England, the Caucasus and even Asia. Of course, the recipes for mint sauce in these countries are different, but any option can make meat dishes even tastier.
Cooking features
There are no uniform rules for preparing mint sauce, since wherever it is traditionally prepared and served with meat, there are their own traditions, including in cooking. However, some advice can be given to housewives who are planning to prepare mint sauce for meat at home.
- Fresh mint is most often used for the sauce. It should not be collected in urban areas, near highways, or in industrial areas, as in this case it can absorb toxins. However, no one forbids growing it in the country, collecting it in the forest, or purchasing it in a store. It is available in supermarkets at any time of the year, which makes it possible to prepare the sauce even in winter. Although most often it is done in the summer, when mint is most accessible.
- To prepare the sauce, you will need a blender, since the mint must be finely chopped. To prevent the blender blades from becoming clogged with herbal fibers, you should not take mint stems; you should only use the leaves, which must be torn off before placing in the blender.
- The taste of mint goes well with nuts and other herbs. Therefore, the sauce often includes pine nuts, spinach, cilantro and other greens.
- To add sourness to the sauce, you can use not only vinegar, but also dry wine and lemon juice. The last option is the most useful.
- Some recipes allow you to prepare sweet and sour mint sauce for meat. Sugar or honey is often used to sweeten it. If you are on a diet, it is better to give preference to honey or replace sugar with an adequate amount of low-calorie sweetener.
Heat treatment for mint sauce is usually not required, but it most often needs time to brew to acquire a brighter taste and aroma.
Serve mint sauce cold with meat.
English mint sauce
- fresh mint – 50 g;
- sugar – 20–25 g;
- wine vinegar (6 percent) – 0.3 l;
- water – 0.2 l;
- salt, pepper - to taste.
Cooking method:
- Wash and dry the mint. Chop it as finely as possible with a knife and put it in a mortar.
- Add sugar and stir.
- Place on the board and finely chop the green mass with a knife. You can, of course, simply grind the mint in a blender, but then the consistency will not be quite the same as what the traditional English recipe calls for.
- Place mint in a bowl.
- Boil water and pour in mint.
- Leave for 15 minutes.
- Pour in vinegar and add salt. It is best to use white wine vinegar, but you can substitute apple cider vinegar or red wine vinegar if desired.
Before serving, the sauce must be cooled, then mixed well and poured into a gravy boat. Its sweet and sour taste goes well with any type of meat.
Mint sauce for meat with soy sauce and honey
- honey – 60 ml;
- fresh mint – 50 g;
- lemon – 0.5 pcs.;
- water – 100 ml;
- soy sauce – 20 ml.
Cooking method:
- Wash the lemon, cut half. Cut the zest into small cubes and place in a bowl.
- Boil water and pour it over the lemon. Leave for half an hour.
- Mix with soy sauce and melted honey. Bring to a boil again and cool.
- Strain.
- Grind the mint in a mixer or chop it very finely. Pour hot sauce over it. Let it brew for half an hour.
After this, the sauce must be placed in the refrigerator until it becomes cold. This sauce can be served with any fatty meat; it goes especially well with pork and duck.
Mint sauce with cilantro and garlic
- fresh mint – 30 g;
- cilantro – 30 g;
- white wine vinegar (6 percent) – 5 ml;
- sugar – 5 g;
- garlic – 3 cloves;
- lime – 0.5 pcs.;
- water – 20 ml;
- olive oil – 80 ml;
- salt - to taste.
Cooking method:
- Wash and dry the greens. Tear off the leaves and place in a blender bowl.
- Cut the garlic cloves into several pieces and add to the greens.
- Pour a tablespoon of cold water into the blender bowl.
- Chop the herbs and garlic.
- Mix sugar, salt, juice squeezed from half a lime and olive oil. Pour this mixture over the chopped herbs and whisk everything together.
Mint sauce with cilantro and garlic is the perfect accompaniment to lamb, but it can be served with any other type of meat.
Mint sauce with yogurt and pine nuts
- fresh mint – 50 g;
- unsweetened yogurt – 100 ml;
- garlic – 1 clove;
- pine nuts – 50 g;
- lemon juice – 3–4 ml;
- salt - a pinch.
Cooking method:
- Finely chop the garlic with a knife. You cannot grind using a special press or blender, as it will give too much juice.
- Grind mint leaves in a blender along with pine nuts.
- Mix the resulting mixture with garlic.
- Pour yogurt over everything, stir thoroughly and leave for an hour in a cool place.
Mint sauce made according to this recipe can be considered universal. It goes well with different types of meat.
Mint sauce is a fresh and pleasant addition to meat dishes. This sauce is served with meat in different countries. Preparing this seasoning does not take much time and effort.
The mint barbecue sauce that I want to introduce you to here comes, in principle, from England. There it is traditionally served with lamb and made with a specific vinegar and a certain type of mint (I don’t have either of these on sale anywhere nearby, and most likely you don’t either). But since the sauce actually tastes very interesting and is prepared absolutely simply, it has long been simplified and adapted in the world, and the sauce definitely appealed to vegetarians. They decided that it goes great with grilled (barbecued) vegetables. In general, I’m not sure how this particular recipe goes with lamb, I haven’t tried it, but with grilled peppers, eggplants and zucchini it’s really very good.
With this ratio of ingredients, the taste is balanced: sour-sweet-salty-mint.
For 1 bunch of fresh mint, take 1 pinch of salt, 4 tbsp. boiling water, 1 tbsp. powdered sugar (without top) and wine vinegar to taste (no more than 4 tbsp).
Let the water boil.
We pinch off mint leaves from the shoots. I mean, you can leave very thin and soft stems, but under no circumstances can you leave hard ones.
Grind mint leaves with a pinch of salt to any degree you like. There are no regulations here; every housewife does as she pleases. It can be in dust, it can be bigger.
Add 4 tbsp to the chopped mint. boiling water and 1 tbsp. powdered sugar, stir. It turns out to be a thick paste.
Vinegar is added one spoon at a time and at the temperature of the sauce at which it will be consumed. Those. If we eat the sauce right now, hot, then less vinegar will be used. If we want to wait and eat it cold, then we will need more. In general, add vinegar, stir, taste and add more until it tastes good to you personally. The overall taste should be, as already mentioned, without any one flavor direction outweighing: mint, salty, sweet and sour in equal measure.
Mint BBQ sauce has the consistency of a thin slurry.
It can be consumed both warm and cold.
Quite often, refreshing sauces made from herbs and spices are served with a variety of meat dishes. Mint sauce is considered a classic for serving with meat, as well as roasts and potatoes. The combination of the refreshing taste of this herb and the juicy spicy meat aroma turns out to be truly unique, very tender and tasty.
It’s easy to prepare mint sauce for lamb or other dishes at home, and all your family and friends will appreciate the result. You can buy the main ingredient of the dressing - mint - in any supermarket in the vegetable section. As for the rest of the ingredients included in the recipe, they also fall into the category of publicly available products.
You will need:
- Mint, fresh – 1 large bunch
- Cilantro, fresh – 1 medium bunch
- White wine vinegar – 1 tablespoon
- Cold water – 2 tablespoons
- Powdered sugar – 1 teaspoon
- Lemon juice – 2 tablespoons
- Olive oil – 1 tablespoon
- Salt - to taste
Fresh notes
Mint is considered a unique spice that has been used in cooking since ancient times. It is often included in recipes for salads, desserts and snacks. The fragrant herb has a whole range of useful properties: it has a sedative effect, relieves pain, relaxes and helps fight depression.
Mint can relieve a person’s condition during a cold, has a calming effect on the stomach and improves digestion.
By the way, many housewives value this product so highly that they plant mint in pots on the windowsill. She takes root quite well at home.
Innings
Mint sauce can be stored in the refrigerator for 1-2 days, no more.
When stored for a long time, mint loses its refreshing properties, and the sauce itself acquires a slightly bitter taste. Traditionally, the dressing is served with meat, most often lamb, but it can also be served with pork, beef or poultry - in other words, with any meat dish.
- You can experiment not only with main courses, but also with desserts. To do this, the recipe changes a little: you need to exclude salt, cilantro and olive oil. It makes an excellent dressing for fruit and berry pies, ice cream and even chocolate cakes.
- Another option for using the sauce is salads made from fresh vegetables and seafood. In this case, a harmonious mixture is obtained that combines the refreshing taste of mint. vegetables and the soft rich taste of seafood.
With a fragrant and fresh mint sauce served with meat, salad or cake, any lunch will turn into a gourmet meal.
Bon appetit!
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