Best Lemon Mint Sauce Recipes

BAKED FISH WITH THAI LEMON MINT SAUCE

Steps:

• Stir 1 cup lemon juice, 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small bowl until sugar dissolves. Set Thai lemon-mint sauce aside.
• Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.
• Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and sauté until shallots are slightly softened and golden, about 6 minutes. Cool.
• Place 1 banana leaf or parchment sheet on work surface. Place 2 tablespoons cooled shallot-lemongrass mixture in center of banana leaf. Place 1 fish fillet on lemongrass mixture on banana leaf. Sprinkle fish with salt and pepper. Top with 1 tablespoon butter; spoon 2 tablespoons mint topping over. Fold 1 short side of banana leaf over fish. Fold long sides in. Roll up to completely enclose fish. Repeat with remaining banana leaves, shallot-lemongrass mixture, fish, butter, and mint topping.
• Preheat oven to 450°F. Place fish packets on rimmed baking sheet and roast until fish is opaque in center, about 10 minutes. Unwrap fish and serve with Thai lemon-mint sauce.

LEMON MINT SAUCE WITH SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
• In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
• Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.

FROZEN LEMON MOUSSES WITH STRAWBERRY MINT SAUCE

Steps:

• If using ramekins, line each with plastic wrap, allowing a 2-inch overhang.
• In a very small bowl sprinkle gelatin over cold water to soften. In a bowl with a fork beat yolks until smooth. In a saucepan simmer zest, lemon juice, and 1/3 cup sugar over moderate heat, stirring, until sugar is dissolved and whisk half of lemon mixture in a slow stream into yolks. Transfer yolk mixture to remaining lemon mixture and cook over moderate heat, stirring constantly, until it is thickened and just begins to simmer. Pour mixture through a fine sieve into a large bowl and add gelatin mixture and vanilla, stirring until gelatin is dissolved. Cool lemon mixture to room temperature.
• In a bowl with an electric mixer beat together whites (or reconstituted dried egg whites) and cream of tartar until meringue just holds soft peaks. Gradually beat in remaining 1/3 cup sugar until meringue just holds stiff peaks.
• In a bowl with electric mixer beat cream until it just holds stiff peaks. Stir one third meringue into lemon mixture to lighten and fold in remaining meringue and whipped cream gently but thoroughly. Spoon mousse into foil molds or lined ramekins. Chill mousses until set, about 4 hours, and freeze set mousses, covered with plastic wrap, until frozen, about 4 hours, and up to 2 days.
• Assemble desserts:
• Spoon some sauce onto 4 dessert plates, tilting plates to coat. If using foil molds, cut tape on cylinders and gently unwrap mousses, arranging 1 on each plate. If using ramekins, remove mousses, using plastic wrap overhang to lift them out, and invert onto plates. Gently remove plastic wrap. Garnish desserts with mint.
• To Make Foil Molds for Mousses:
• Tear off 4 12- by 8-inch sheets of foil. Fold each sheet lengthwise into a 12- by 2 1/4-inch strip (about 3 layers thick) and trim each strip to 10 inches in length. Wrap 1 strip, smooth side in, around base of a bottle or glass that is 2 1/4 to 2 1/2 inches in diameter and tape overlapping end of strip at top and bottom of cylinder. Gently slide cylinder off bottle or glass. Create 3 more cylinders with remaining foil strips in same manner. On a small baking sheet stand cylinders on 1 end and tape each to baking sheet in 2 places to prevent them from moving while being filled.

GRILLED STRAWBERRY KEBABS WITH LEMON-MINT SAUCE

Steps:

• Preheat a grill or grill pan to medium-high and scrape it clean with a grill brush.
• While the grill preheats, thread the strawberries onto the skewers, piercing each strawberry with 2 skewers and making a total of 4 kebabs with 6 strawberries on each (double-skewering the strawberries will make them easier to turn). In a cup, combine the oil and 2 tablespoons of the maple syrup. Brush the syrup mixture over the strawberries.
• In a small bowl, combine the mint, lemon zest and juice and remaining 2 tablespoons of maple syrup.
• Grill the strawberries until they are softened and have grill marks, 3 to 4 minutes per side. Serve the strawberries drizzled with the lemon-mint sauce.

BAKED HALIBUT WITH THAI LEMON-MINT SAUCE

Steps:

• Stir 1 cup lemon juice 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small bowl until sugar dissolves. Set Thai lemon-mind sauce aside.
• Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.
• Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and saute until shallots are slightly softened and golden, about 6 minutes. Cool.
• Place 1 banana leaf or parchment sheet on work surface. Place 2 tablespoons cold shallot-lemongrass mixture in center of banana leaf. Place 1 fish fillet on lemongrass mixture on bananaa leaf. Sprinkle fish with salt and pepper, top with 1 tablespoon butter; spoon 2 tablespoons mint topping over. Fold 1 short side of banana leaf over fish. Fold long sides inches Roll up to completely enclose fish. Repeat with remaining banana leaves, shallot-lemongrass mixture, fish, butter, and mint topping.
• Preheat oven to 450°F Place fish packets on rimmed baking sheet and roast until fish is opaque in center, about 10 minutes. Unwrap fish and serve with Thai lemon- mint sauce.

ASPARAGUS WITH LEMON MINT SAUCE

Steps:

• Steam the asparagus until just tender.
• Drain.
• Meanwhile, heat the remaining ingredients together in a small saucepan.
• Pour over the asparagus and serve.

POMEGRANATE LAMB MEATBALLS WITH LEMON MINT DIPPING SAUCE

Steps:

• Meatballs: 1. Prepare fresh pomegranate juice.* 2. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.). 3. In a large bowl, soften breadcrumbs with 1/4 cup of pomegranate juice and 1/4 cup of red wine. Mix well and add lamb, egg, garlic, parsley, salt and pepper. Mix well with hands. 4. Form into 16 meatballs and set aside. 5. Heat a large skillet and add olive oil. Place meatballs in the skillet and brown on all sides. Remove meatballs from the skillet. 6. To the skillet, add onions and cook until wilted. Add 1/4 cup of wine, 1/4 cup of pomegranate juice, beef broth, ketchup and meatballs. 7. Cook over low heat until mixture is thickened to a glaze and meatballs are cooked. Add arils. Lemon Mint Dipping Sauce: 1. In a saucepan, heat vinegar, lemon juice, lemon zest and sugar. 2. Heat mixture to a boil and cook until slightly thickened. Stir in fresh mint and arils and serve on the side with the meatballs. * For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

LEMON-MINT SAUCE

Steps:

• Whisk garlic, oil, parsley, mint, and lemon juice in a medium bowl; season with salt and pepper.
• Spoon half of sauce onto a platter. Place eggplants on top, season with salt, and spoon remaining sauce over. Let sit 30 minutes to let flavors meld.
• DO AHEAD: Lemon-Mint Sauce can be made 2 hours ahead. Cover and chill.