Mary Berry Mint Sauce Recipe – Fresh, Sharp, and Properly Homemade

Mint sauce is one of those things I used to buy without thinking. Then one Easter, the jar was missing from the fridge, and I had a leg of lamb resting on the counter with nothing sharp to cut through it. So I made it myself. And honestly? I haven’t bought a jar since.

The first time, I went too heavy on the vinegar and nearly stripped the enamel off my teeth. The second time, I nailed it. This is the version I’ve made ever since—fresh, sharp, but balanced. Let me show you exactly how I fixed it.

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WHY I LIKE THIS RECIPE

Mint sauce only works when it’s clean and bright, not sugary or gloopy.

Most shop-bought versions are too sweet and oddly fluorescent. This one works because:

• The mint is finely chopped, not blitzed
• The sugar is fully dissolved before vinegar goes in
• A short resting time lets the flavours settle instead of shouting

I didn’t think resting it would matter—but it really does.

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INGREDIENTS & WHY THEY MATTER

• 25g Fresh Mint Leaves (about 1 packed cup, finely chopped) – Fresh only. Dried mint tastes dusty here.
• 4 tbsp Malt Vinegar – Traditional and sharp without being harsh.
• 2 tsp Caster Sugar – Dissolves easily and balances the vinegar.
• 2 tbsp Boiling Water – Softens the mint and melts the sugar properly.
• Pinch of Salt (optional) – Tiny amount, but it rounds everything out.

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MAKING IT YOUR OWN

• Milder sauce: Use white wine vinegar instead of malt (tested—gentler).
• Sweeter edge: Add ½ tsp extra sugar, no more.
• Modern twist: A little lemon zest works, but don’t add juice—it muddies the flavour.
• Creamy version: Stir into yogurt after making the sauce, not during.

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MISTAKES TO AVOID

What Went Wrong	Why It Happens	How to Fix It
Sauce too sharp	Vinegar added before sugar dissolved	Dissolve sugar fully in hot water first
Bitter taste	Mint chopped too roughly	Finely chop with a sharp knife
Flat flavour	Served immediately	Rest 10–15 minutes before serving

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MAKE MARY BERRY’S MINT SAUCE

1. Prepare the mint
   Wash and thoroughly dry the mint. Finely chop it—don’t mash it. It should look fluffy, not bruised.
2. Dissolve the sugar
   Put the mint into a small bowl. Add the boiling water and caster sugar. Stir until the sugar has completely dissolved.
3. Add vinegar and season
   Stir in the malt vinegar and a pinch of salt if using.
4. Let it rest
   Leave the sauce for 10–15 minutes at room temperature. This is where it mellows and comes together.
5. Serve or store
   Stir once more before serving.

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MY TIPS FOR YOU

• I chop mint with my oldest knife—it bruises less.
• If your mint is very strong, start with 3 tbsp vinegar and taste.
• Glass jars keep the flavour fresher than plastic.
• Always stir just before serving—mint settles.

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STORING THE SAUCE

• Fridge: Airtight jar, up to 1 week
• Freezer: Freeze in ice cube trays for up to 2 months
• Serve with: Roast lamb, lamb chops, new potatoes, peas, or cold lamb sandwiches
• Best temperature: Room temperature, not fridge-cold

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FAQ

Can I make Mary Berry mint sauce ahead of time?
Yes. Mint sauce can be made several hours or even a day in advance. In fact, resting it allows the flavours to mellow and balance. Store it in the fridge and stir before serving.

How long does homemade mint sauce last?
When kept in a clean, airtight jar in the refrigerator, homemade mint sauce lasts up to 7 days.

Can I use dried mint instead of fresh mint?
Fresh mint is strongly recommended for the best flavour and colour. If you must use dried mint, use 1 tablespoon dried mint and add extra boiling water to rehydrate it, but the taste will be less vibrant.

What vinegar is best for mint sauce?
Malt vinegar is traditional and gives the classic British flavour. White wine vinegar or apple cider vinegar can be used for a milder taste.

Is Mary Berry mint sauce vegan?
Yes. This recipe contains no animal products and is naturally vegan and vegetarian-friendly.

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OTHER RECIPES YOU MAY LIKE

• Mary Berry Sunday Best Minted Lamb
• Mary Berry Pea and Mint Soup Recipe
• Mary Berry Watercress Sauce

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