This sharp, tangy sauce is a traditional British accompaniment to lamb, made by steeping fresh mint with vinegar and sugar. Its sweet-and-sour balance helps lighten rich meat dishes.
Stir the sugar and salt into the hot water several times, until the sugar dissolves completely.
Stir in the apple cider vinegar, then add the finely chopped mint.
Let the sauce rest at room temperature for at least 30 minutes. Serve with lamb.
Allergen: the basic sauce contains no common allergens. Important: Finely chop the mint for a smooth texture; coarsely chopped mint can make the sauce uneven. Prepare the sauce at least 30 minutes before serving so the flavors have time to meld.
İlk denemede tuzunu kaçırdım, ikinci seferde daha dikkatli oldum.
Bir dahaki sefere ölçüleri biraz daha dikkatli tartarsanız fark edeceksiniz.
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