Homemade Mint and Rosemary Sauce is so easy to make, and the flavour is unbeatable when compared to store-bought! With just a few ingredients and fresh herbs straight from the garden, you can whip this flavour-packed sauce to serve with any Sunday Roast.
Fresh herbs are one of the easiest and most rewarding crops to grow in a home garden. Mint and rosemary thrive with very little care, producing harvests almost year-round in many climates. When both plants are growing abundantly, this homemade mint and rosemary sauce is one of my favourite ways to turn a handful of garden herbs into something special.
Traditionally, mint sauce is served alongside roast lamb, but adding fresh rosemary gives it extra depth and a delicious savoury flavour. It’s quick to make, requires just a few simple ingredients, and is a great way to use herbs straight from the garden.
Whether you’re preparing a family roast dinner or simply looking for a new way to enjoy your homegrown herbs, this easy garden-to-plate recipe is worth keeping on hand.
Why You’ll Love This Mint and Rosemary Sauce
- Ready in under 10 minutes
- Uses fresh herbs from the garden
- Perfect with roast lamb, chicken, or vegetables
- Naturally dairy-free and vegan
- A great way to use excess mint and rosemary
Mint and Rosemary Sauce
Fresh and zingy Mint and Rosemary Sauce.
Ingredients
- 1 Cup chopped Mint Leaves (3-4 Sprigs)
- 1 TBSP Roughly Chopped Rosemary Leaves (1 Sprig)
- 1/4 cup White Wine Vinegar (or white vinegar)
- 2 TBSP Water
- 1 Pinch Sea Salt Flakes
- 2 tsp Raw Sugar
Instructions
- Rinse off the Mint and Rosemary and remove the leaves from the stems. Roughly Chop.
- In a saucepan add the vinegar and sugar. Heat until sugar is dissolved. Add the herbs and remaining ingredients and stir to combine.
- Lightly blitz using a stick mixer or blender.
- Serve hot or cold.
Notes
Store leftovers in the refrigerator in an airtight jar for 1 week.
Garden Harvest Tips
Mint is one of the most productive herbs in my garden. It grows quickly and benefits from regular harvesting, which encourages fresh new growth.
Rosemary is another reliable perennial herb that can provide harvests for many years. A light trim while collecting herbs for recipes helps keep plants bushy and productive. If you have both growing in your garden, this recipe is a simple way to transform a small harvest into a delicious homemade condiment.
Variations To Try
I am a huge advocate for using what is in season and adapting recipes to suit. I am always adding extra ingredients straight from the garden!
- Add Garlic for a stronger savoury flavour, add one small clove of finely minced garlic.
- Sliced chilli for a spicy kick
- Society garlic flowers – a great garnish and mild garlic flavour
- Garlic chives – another way to pack extra flavour in (be careful as they are quite strong)
- Lemon – Replace some of the vinegar with fresh lemon juice for a brighter citrus flavour.
- Honey – Make it sweeter by adding a little extra honey if you prefer a sweeter sauce to balance the herbs.
Frequently Asked Questions
Yes. It can be prepared up to three days in advance and stored in the refrigerator. The vibrant colour may go a little brown, though.
While possible, the texture is best when made fresh. The herbs can become softer after freezing. The colour can also go a bit brown.
It pairs beautifully with roast lamb, chicken, beef, potatoes, roasted vegetables, and grilled meats.
Garden to Plate Recipes
One of the joys of growing your own food is being able to step outside and gather fresh ingredients moments before a meal. This homemade mint and rosemary sauce captures exactly that garden-to-plate experience. With just a handful of herbs and a few pantry staples, you can create a fresh, flavourful sauce that celebrates the abundance growing right outside your door.
For more garden-to-plate recipes check out my other posts and share this if you found it helpful 💚
Happy Gardening,
Holly 🌱
