Saturday, December 28, 2019


Minted Cream Sauce for Salmon or Lamb

This easy sauce, based on Irish cooking, is a delightful accompaniment to a roast of salmon or lamb or grilled lamb meatballs. I served it with our roasted salmon (blog post of 12/28/2019) for Christmas dinner for family this year.

The recipe makes enough for eight to ten people

1 cup heavy cream
Juice of 1 lemon, plus more as needed
1/4 teaspoon salt, plus more if needed
1/2 cup mint leaves pulled off the stems, lightly packed
A few tops of sprigs of mint for garnish

In small mixing bowl, stir lemon juice into the cream, until it thickens well. If more lemon juice is needed, add it a little at a time until cream is thick. Stir in the salt.

Mince mint finely with a chef’s knife on a cutting board. Stir it into the thickened cream. Taste and add a little salt or more mint, to taste.

Serve in a small, decorative bowl. Place one or more small mint sprigs on top of sauce for garnish.


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