The recipe for mint sauce is easy to make and is delicious as a marinade or to accompany a roast supper. The following is a wonderful guide on how to prepare it. The flavor and scent of mint that has just been picked from the plant are unparalleled. This herb may be used in a wide variety of ways, and it grows very quickly and easily. However, if it is not pruned back regularly, it will continue to spread across your garden until it completely takes over. For many years, I've had a pot of mint in my yard. Every fall, I prune it, and as soon as the temperature begins to rise, the mint reawakens, begins to thrive, and begins to increase its size at a breakneck speed. Because it actually will spread everywhere if it is allowed to do so, it is best to keep it contained in a pot or a hanging basket at all times. 
There are a lot of ways to use mint in the culinary world, but the one that is perhaps the most common is to make an infusion out of it and put it in tea. This is a common practice in countries located in the Middle East; alternatively, you might incorporate it into a cocktail or a lengthy drink, such as a punch or a Pimms. The primary way I put it to use is by including it, along with a few slices of lemon, in a container filled with ice cubes and serve it in its natural state. On a hot day in the summer, it makes for "flavored" water that is incredibly delightful to drink. I also use it frequently in marinades, and I've found that mint pairs exceptionally well with yogurt or even buttermilk when it's used in conjunction with chicken (like in our recipe for Mint and Lime Yogurt Chicken). On the other hand, the most common way to use mint is to prepare a mint sauce to go with lamb and serve it with a roast lamb supper. This is the most traditional application of mint. On top of the lamb, you would apply the mint sauce in the same manner as you would a salad dressing. If you haven't already, you should give this flavor combination a shot because it is mouthwatering. 
I will now demonstrate to you a straightforward and speedy method for making mint sauce. It won't take you long to prepare, and the finished product will have a flavor that is incomparably superior to that of commercially prepared mint sauce. Simply said, because there are no artificial chemicals, additives, or anything else of the sort. Just simple components. So, without further ado, let's dive right into the instructions for making this delightful mint sauce, shall we? INGREDIENTS:
- Fresh mint leaves in two to three bunches (and stalks if they are tender)
- A tablespoon or two of white wine vinegar
- Brown or white regular sugar, 4–6 teaspoons. (Brown is preferable if you have it available.)
INSTRUCTIONS:
- Give the mint a thorough washing, then remove and discard any stalks that are fibrous or tough. After that, mince it up.
- Add one tablespoon of the vinegar to a bowl containing the mint, and then stir to combine.
After stirring it, it should have the consistency shown in the photo. Stir it. If you feel like you need a little bit more vinegar, add it a little bit at a time until you reach the desired consistency. It shouldn't be too difficult to get a dollop of mint sauce onto a teaspoon without the sauce is too runny.
- After that, add a couple of teaspoons of sugar and give it a good swirl before serving.
After giving the combination a taste, add a little bit more sugar until it reaches the level of sweetness or acidity that you prefer. It's important to use your discretion when deciding how much sugar to add to the mint sauce because some people prefer it quite sweet, while others prefer it harsh. 
After you have achieved the flavor balance that you desire, store the mixture in the refrigerator for at least half an hour until it is ready for use. It can be stored for several days in an airtight container or one that has been covered with plastic wrap. How long may mint sauce be stored in the refrigerator? How long can it be stored in the refrigerator? I normally cover mine and keep it in the refrigerator for two to three days, but it may be saved there for two to three months as long as the leaves are submerged in the liquid and the sauce is stored in a sterilized jar that is sealed in the refrigerator. Why do you add vinegar to the mint sauce? A Sunday Roast is not complete without mint sauce; in fact, it is the single most important accompaniment to a Sunday Roast. This specific brand is excellent; however, I do have a habit of adding extra vinegar to it to make it taste tangier and stretch it out a bit further.