Mint Sauce

Name: Mint Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 350 ml
Cuisine: American
Ingredients: 50 g Mint; 150 g Sugar; 150 ml White Wine Vinegar; 150 ml Water; 1 g Salt

Independent adaptation of a publicly published Dominic Chapman recipe. Not affiliated with, sponsored by, or endorsed by Dominic Chapman.

Mint from a starred kitchen.

Ratio

White Wine Vinegar 150 mlWater 150 ml

Ingredients

Mint — 50 g
Sugar — 150 g
White Wine Vinegar — 150 ml
Water — 150 ml
Salt — 1 g

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Dominic Chapman works in British classics / gastropub at The Royal Oak; credentials include Michelin 1* (The Royal Oak, Paley Street, 2010, as head chef).

Adapted from a Dominic Chapman recipe (Dominic Chapman / Great British Chefs).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Dominic Chapman / Great British Chefs (published as “Mint Sauce”). Full citation lives in Provenance.