Monday, May 9, 2011

Double Mint Sauces

These sauces are great served together with lamb chops. I prefer shoulder to rib chops; they're much less expensive and in my opinion more flavorful. (Actually, what I really wish is that I could find a good source for mutton!)

Peach Mint Sauce

1 Tbsp + 2 Tbsp butter
2 peaches, diced fine
1 slice of onion (not 1 sliced onion, just 1 slice of an onion), diced fine
1 Tbsp dark brown sugar
2 Tbsp cider vinegar
1 splash lemon juice
pinch kosher salt
1 handful fresh mint leaves, chopped fine
1/4 cup mirin
3/4 cup water
2 Tbsp flour

Simmer the peaches and onion in 1 Tbsp of butter in a small saucepan over low heat, 10 mins or until the peaches start to dissolve. Add brown sugar, rice vinegar, lemon juice, salt, and mint leaves; simmer another 10 minutes.

In another saucepan make a light brown roux with the flour and 2 Tbsp butter. Add mirin and water, stir until thickened; combine with peaches mixture. Add more water if desired to adjust thickness. Simmer over very low heat until the mint flavor permeates.

Spicy Yogurt Mint Sauce

1 cup plain yogurt
1 Tbsp honey
1 handful fresh mint leaves, chopped fine
pinch kosher salt
1 tsp chili powder
your favorite hot sauce to taste

Combine yogurt, honey, mint, salt, and chili powder in a bowl; let sit half an hour at room temperature for the flavors to blend. Add hot sauce to taste. Refrigerate until use.

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