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Sauces and Condiments

Mint sauce

THIS weekend being Easter, many Americans will sit down to a Sunday dinner of roast lamb. And that will be the last time they try the meat until the same time next year. Lamb is to this holiday what turkey ... Read more

Total time: About 8 minutes | Makes about one-third cup
  • 1/4 cup finely chopped mint leaves
  • 1 teaspoon minced shallots
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried mustard
  • 1 tablespoon canola or vegetable oil
  • 2 tablespoons plain yogurt

Step 1Put the mint, shallots, vinegar, sugar, salt, mustard and oil in a small jar with a tight-fitting lid. Seal and shake well to combine. Add the yogurt and shake well again.

Note: This recipe is based on an idea from Hugh Fearnley-Whittingstall's upcoming "River Cottage Meat Book," which is set to be published in July.
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