Coriander and Mint Sauce
Where Flavor Was Born
Published by Chronicle
The fresh and cool flavors of the mint and coriander sauce are fabulous with fish and lamb, but they are also nice and soothing with hot dishes. You might want to try to stir a little of this sauce into plain cooked rice for a fresh-tasting aromatic side dish to grilled meats and fish or spicy stews. I have had mixed results freezing the sauce, there is some discoloration, but if you add some fresh herbs after thawing and process one more time, it works well.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Textureherby, spiced
Type of DishCondiments
- ½ cup water
- 1 cup mint leaves, finely chopped
- 2 tablespoons sugar
- 1 tablespoon coriander seeds, coarsely crushed
- 3 tablespoons finely chopped cilantro (fresh coriander), or more to taste
Bring the water to a boil in a small saucepan. Add half the mint and cook for 3 to 4 minutes. Strain the liquid through a sieve into a small bowl, making sure to press out as much of the liquid from the mint as possible.
Add the sugar and coriander seeds and stir until the sugar dissolves. Transfer to a food processor, add the rest of the mint and the cilantro, and process until smooth. If desired, add more cilantro to taste.
Read NextTranslucent Sugar Glaze
2007 Andreas Viestad