Where Can I Buy Crosse And Blackwell Mint Sauce?

This classic English mint sauce recipe is simple to prepare and tastes well with lamb as well as other meats. It makes a wonderful marinade, too!

Store-bought mint sauce normally comes in a tiny jar and within there’s a fairly liquidy green condiment with fragments of mint leaf floating in it. It has a strong mint flavor and a flavor that is somewhat sweet and vinegary.

Are Mint Sauce and Mint Jelly The Same?

Although lamb is frequently served with mint sauce or jelly, particularly in England, they are not the same. A jellied sauce called mint jelly incorporates pectin or gelatin to set up like jam or jello. It usually has a little sweet flavor and little acidic flavor. Or, at the very least, it has much, much more sugar, making the sourness less noticeable. On the other hand, mint sauce is not jellied and has a high vinegar content. As a result, it has far more acidity than mint jelly.

The recipe I’m sharing with you today is for mint sauce, but I may also make mint jelly for you soon!

What Is In Mint Sauce?

A large quantity of fresh mint, some boiling water to extract the flavor from the mint, sugar, salt, and vinegar are the main ingredients in mint sauce. Really, it is all you require.

However, by making a few minor changes, you can significantly improve it. For instance, a small squeeze of fresh lime juice significantly brightens and spices up the sour flavor. Additionally, adding a little minced garlic gives the dish a lot of zing.

That’s what makes homemade mint sauce so lovely. A few extra minor adjustments can make a significant difference.

Why Do We Eat Mint Sauce With Lamb?

It can be challenging to understand why certain flavors pair well. Because lamb was killed in the spring when mint was also in plenty, it is thought that lamb and mint are eaten together. It’s believed that the mint added a lot of brisk freshness to balance out the mutton’s fairly overpowering flavor.

But when you stop to think about it, having mint with lamb is really not that surprising. We frequently enjoy different herbs with proteins. Think of dill with salmon and rosemary on beef. It’s not uncommon to pair a bright herb with a flavorful meat. Lamb and mint go well together when you think about it that way.

Can You Use Mint Sauce As A Marinade?

Yes! This recipe for mint sauce also makes a fantastic marinade for lamb or any other kind of meat. For this purpose, the acidity and flavor of fresh herbs are ideal. Simply spread the sauce onto the meat and let it to marinate in the fridge for 1-3 hours before cooking.

How Long Does Mint Sauce Keep?

The vinegar in the mint sauce below does help to slightly preserve the mint. However, because we don’t can it or anything, it doesn’t really last that long. Usually, I make the mint sauce the day before I intend to eat it. Any leftovers will keep well covered in the refrigerator for two to three days.

Now let’s get to the recipe for our fresh handmade mint sauce. You’re going to adore it, in my opinion!

Does mint sauce resemble mint chutney?

A mint-based sauce called mint chutney is typically served with Indian snacks and morning foods like idly and dhokla. It is created using ground fresh mint leaves with a variety of ingredients like cilantro, green chile, lemon juice (in the northern areas of India) or tamarind (in southern India), salt, fried bengal gram and possibly curd.

Similar sauces are prepared in Tunisia using dried mint and can be used as a base for vinaigrettes, mchouis, and mulukhiyahs. Numerous Tunisian cuisines also contain dried and fresh mint.

Are Cross and Blackwell the producers of Branston Beans?

The legendary Sarson’s vinegar and Haywards pickles were added to the portfolio of the Mizkan Group in 2012, and in 2013 the Branston brand, which includes sweet pickles, chutney, relishes, and table sauces, was added. These joined its already-dominant Japanese brand on the market, making the Mizkan Group the top supplier of sushi seasoning globally.

Branston Pickle was created by Crosse & Blackwell in 1922 and was given its name after the little community near Burton, Staffordshire. The same proprietary recipe and time-honored production techniques are still used to create this iconic British beverage, which is then expertly blended to give it the distinctive Branston “tang.” More than 17 million jars of pickles, a traditional family favorite, are sold to one in three UK families each year. Branston’s product line has expanded to include table sauces and relishes, and it is now recognized for more than simply pickles.

Branston was purchased by Mizkan Group from Premier Foods in February 2013. The motto “Bring out the Branston” continues to be associated with the company, and its goods are still made at the Bury St Edmunds location to which it relocated in 2004.

Egyptian mint – what is it?

One Egyptian Mint Herb Plant in a 50 x 75mm tube and general growth instructions are included.

Every one of our herb plants is grown using certified organic fertilizers and potting soil.

Rare Egyptian mint has an unusual growth pattern that is more open than ordinary mints. Its height can get as high as 90 cm, and its breadth is 30 cm. The thin down of hair on the long, pointed, dark green leaves gives them a silver-gray luster. The robust erect stems produce rough, serrated, and occasionally curved leaves. Tall stalks that branch off the stems hold the purple flowers in place at their tips.

The flavor of this unusual hybrid plant, which is milder than peppermint and spearmint, is comparable to apple mint. Egyptian mint is a culinary herb that has been around since the Pharaohs. It has also been speculated that it could be one of the wild mint plants mentioned in the Bible because it does occur in those areas. Mentha X niliaca is the botanical name, although Mentha sylvestris is a recognized scientific synonym.

Mint General

Mint comes in a variety of flavors, aromas, and appearances that are all familiar to herb gardeners and food enthusiasts. They belong to the Lamiaceae family of plants’ “Mentha” genus, which contains up to 18 species. The family Lamiaceae is referred to as the mint family. The lovely Salvias, with their vividly colored blossoms, make up the majority of the mint family of plants. This family of herbs also includes many other well-known herbs including basil, sage, thyme, and even lavender. This plant family’s members all produce essential oils, which endow each plant with distinct qualities and the potential for therapeutic application. This family includes even the Scutellaria genus, which has the peculiarly titled Baikal Skullcap.

Most of the perennial plants that make up the mints are low-growing, spreading plants. Not all of them are at ground level because the height ranges from 10 cm to 1 meter. To help them spread, mint plants produce runners, or stolons, that grow roots and shoots at their nodes. In ideal circumstances, this enables plants to develop stems that reach a height of up to 1 meter. All of them are quick-growing plants, and because they spread widely, most gardeners only need one of them. It is advised to utilize containers or in-ground barriers because some mints might be invasive. Snails, aphids, and other pests, as well as mint rust, can harm mint plants. In addition to the many other types, Rust Free Mint could be a valuable addition to the landscape.

The majority of mint plants have square stems with opposite pairs of leaves. They have various leaf shapes, a serrated border, and are frequently downy with colors ranging from green to purple. The blooms are typically present in false whorls, verticillasters, or fake whorls and range in color from white to purple. The highest lobe of the corolla’s four lobes, which are typically two lipped, is normally the largest.

Mint plants are grown all over the world and thrive in a variety of conditions, including many parts of Australia. Some varieties of mint are annuals, however in regions with cool climates, it may be beneficial to treat perennial mint as an annual and replace it every year. They often demand a lot of water and appreciate rich soils. Due to the excellent conditions of long summer days at high altitudes, where temperatures range from an average of 25C during the day to 15C at night, mint is grown commercially in Tasmania. Normal conditions call for full sun, but in warm summer regions, part shade may be required as temperatures rise.

Most mints have a history of being used as herbal or traditional medicines for treating headaches, fevers, and other minor diseases. In the form of herbal tea, these plants are frequently used to help with digestion. Additionally antiseptic, the essential oil can be poisonous in very high concentrations. Due to the possibility of respiratory problems brought on by menthol, they should be avoided by pregnant women and should not be given to, or placed next to, newborns and young children.

Because mint hybridizes so quickly, there are numerous types to fit any garden. In reality, if your garden contains a variety of plants, some may hybridize there. Applemint, Peppermint, and Spearmint are the most popular flavors. But several of the variants in our collection, like Ginger Mint, Eau de Cologne, Chocolate Mint, and many others, are also gaining popularity.

Growing Conditions

Egyptian mint prefers a modest amount of shade, rich soil, and moderate amounts of water. Although it may thrive in full sun, in extremely hot climates some shade is required. Although this mint is a robust and durable plant, it should be replaced every three years if the plants start to look a little worn out. Plants can be divided or stem cuttings can be used to reproduce them.

Culinary Uses

Egyptian mint is a long-used culinary herb that works well in Middle Eastern cooking, which frequently calls for a more delicate flavor than that of the robust European mints. As with other mints, Egyptian Mint works well in salads and other foods as well as a herbal tea, cold summer drinks, and sliced.

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Why do people eat lamb with mint sauce?

Let’s begin with lamb’s distinctive flavor. Because of the release of volatile aroma compounds in the fat during cooking, roasted and grilled lamb has a flavor unmatched by any other type of cooked meat. These compounds primarily consist of branched-chain fatty acids (BCFAs).

Mint, too? Branching-chain ketones, which are abundant in mint and have aromas that are comparable to but not exactly the same as lamb’s BCFAs, are chemically related to lamb. This indicates that lamb and mint are a food pair in accordance with science. (Herbs like tarragon or basil do not have the major taste components in mint. It’s important to note, however, that this does not imply that other herbs do not pair well with lamb.

Researchers have also discovered another intriguing substance in lamb that comes from the animal’s diet. When the lamb eats fresh clover and ryegrass, a substance known as 2,3-octanedione is created. It is believed to be a chemical bridge between branched-chain ketones and branched-chain fatty acids that is stored in the fat of lambs and has a similar pleasant, fruity aroma to that of mint.

Would you like to experience this minty-lamby fusion for yourself? Try one of our recipes:

Dried mint

The spice section of stocked stores will have dried mint. Even while fresh leaves have a better flavor, dried leaves can still be used in a variety of dishes like pesto, chutney, casseroles, and curries. Additionally, you may incorporate them into a lamb spice rub.

Since dried mint has a stronger flavor than fresh mint leaves, you should use less of it in recipes. We advise putting one teaspoon of dried mint leaves in place of one tablespoon of fresh leaves.

Avoid using dried mint in dishes that include mint, such as potato salads, boiled mint potatoes, or sangria.

Quick tip: look in the cabinets for mint tea bags if you don’t have time to run to the store. Use a complete tea bag to substitute a tablespoon of fresh chopped mint.

Peppermint extract

Without having to chop any mint leaves, peppermint extract is a convenient method to provide a minty flavor to cuisine.

Use an extract solely in dishes where you’re aiming to give food a mint flavor, just like you would with dried herbs. It could be substituted for fresh mint in recipes that call for infusing mint leaves into a beverage. This substitution works with meals like mint ice cream, puddings, drinks, baked goods, and even some slow-cooked savory dishes.

Use peppermint extract sparingly because it has a strong flavor. Start with one or two drops, then add more after conducting a taste test.


Basil is the finest choice if you need to replace the mint in a recipe with a fresh herb. This is frequently used to give meals a similar freshness.

Be aware that basil won’t have the same amount of mint flavoring but will still flavor your cuisine with a sweet, peppery flavor. People will notice the change if they were anticipating a dish with mint. However, basil won’t typically be out of place in the dish.

Basil won’t work well in some recipes, such as mint potatoes or lamb served with mint sauce. Making this dish the following day, when you have fresh mint, is advised.


Fresh marjoram imparts a warming, slightly sharp, lemony flavor to cuisine that is similar to pine. Similar to basil, marjoram will give the dish a different flavor than mint.

The leaves taste great when added to vegetables, marinades, pasta, soup, and egg dishes. They are also a great choice for sprinkling into salads. Marjoram can be substituted for mint in the majority of savory dishes.

Marjoram, like oregano, may easily overpower a recipe, so use it sparingly as a substitute. We advise using half the recommended amount of mint, tasting it, and adding more as necessary.


Use flatleaf parsley for a herb with a more delicate flavor (aka continental parsley). Some people find the flavor and aroma of mint to be too overpowering for their palates; if this is you, parsley is a great substitute.

In savory meals like potato salad or stews, use parsley. Although it has a green flavor, it isn’t the best ingredient for sweet dishes.

Parsley doesn’t have a strong flavor or aroma. Without having to worry about throwing your dish off of balance, choose a quantity comparable to how much mint you would use.