PANTRYFLEX

simmer · herb sauce

★ STARRED KITCHENPrep 5 minCook 15 min

Copperroom Mint

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

Ratio by volume: White Wine Vinegar 150 ml, Water 150 ml
White Wine Vinegar 150 mlWater 150 ml

Ingredients

  • Mint — 2 bunches, large
  • Sugar — 150g
  • White Wine Vinegar — 150ml
  • Water — 150ml
  • Salt — 1 pinch (1 g)

Method

  1. Pour to the lines in order (bottom → top): White Wine Vinegar, Water.
  2. Add: Mint, Sugar, Salt.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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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).

Originally published as Mint Sauce.

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

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). 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.

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