PANTRYFLEX

blend · herb sauce

NATIONAL AWARD WINNERPrep 10 min

Stonerail Fresh Mint

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

Lidia Bastianich's Stonerail Fresh Mint, from the published recipe.

Ratio

Ratio by volume: White Wine Vinegar 30 ml, Olive Oil 60 ml
White Wine Vinegar 30 mlOlive Oil 60 ml

Ingredients

  • Parsley — 1 packed cup leaves (40 g)
  • Mint — 1/2 packed cup leaves (20 g)
  • White Wine Vinegar — 2 Tbsp (30 ml)
  • Salt — 1/2 tsp kosher (3 g)
  • Olive Oil — 1/4 cup EVOO (60 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Stonerail Fresh Mint wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 3 stars · 5 national awards

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Provenance

Italian-American chef of Felidia in New York; James Beard Outstanding Cookbook and Who's Who. Istria-rooted cooking taught widely on public television.

Originally published as Fresh Mint Sauce.

Adapted from a recipe published by Lidia Bastianich in Lidia's Commonsense Italian Cooking.

More from this kitchen

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 — its companion jar is below.

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 Lidia's Commonsense Italian Cooking (published as “Fresh Mint Sauce”). Full citation lives in Provenance.

Companion jar