Home : Chef Paul's Recipes

Mint Sauce

Makes 2½ cups

Find this recipe and more in Chef Paul Prudhomme's Fork In The Road.

¼ cup + 2 tablespoons all-purpose flour, browned
liquid from Roast Leg of Lamb (see below)
2 cups defatted beef stock
5 fresh mint leaves
3 (1-gram) packets artificial sweetener
how to prepare

Combine the browned flour with ½ cup of the liquid from the Roast Leg of Lamb and set aside.

Place the remaining liquid from the roast, the beef stock, and the mint leaves into a heavy 3-quart pot over high heat.  Bring to a full boil, whisk in the flour/stock mixture, reduce the heat to medium, and simmer for 5 minutes.  Remove from the heat and add the artificial sweetener.

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