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Mint Sauce

A condiment made from chopped mint, sugar, and cider vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Mint Sauce

Ingredients

Directions

  1. Chop the mint finely.

  2. Mix the chopped mint, sugar, and cider vinegar together.

  3. Let the mixture stand in a cold place for 15 minutes before using.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Mint + vinegartop 17% of all pairs
    Smell alikelow
    Cooked together1,376 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Mint + cidertop 18% of all pairs
    Smell alikelow
    Cooked together115 recipes

    Shared aroma: linalool (floral, citrus).

  5. Sugar + cidertop 27% of all pairs
    Smell alikelow
    Cooked together3,308 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh mint
Supplies the main aroma and flavour of the sauce.
Sugar
Sweetens the sauce and balances the sharpness of the vinegar.
Cider vinegar
Adds acidity that gives the sauce its sharp, tangy character.

The step that matters

Letting the mixture stand. Standing in the vinegar and sugar draws flavour out of the chopped mint and lets the sugar dissolve, so the sauce tastes mellow rather than raw. Keeping it cold slows the mint from fading.

Swap the mint

How well each one fits the dish's main ingredients (sugar, cider, vinegar):

  1. Cinnamonfits better
  2. Allspicefits better
  3. Peppermintfits better
  4. Mintthe original

Fit is the average pairing score against sugar, cider, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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