An essential condiment for lamb dishes, Colmans Classic Mint Sauce is made with British grown mint leaves that have been finely chopped and soaked in vinegar.
Aside from its traditional associations with roast lamb, Colmans Classic Mint Sauce can be added to yoghurt to produce a lovely mint raita, and also works really well when eaten with mushy peas!
Most popular with customers in France, Italy, United States of America (USA), Germany, Spain, Canada, Greece, Denmark and Netherlands, but you can buy Colmans Classic Mint Sauce for delivery worldwide.
One of our Colmans branded products.
Mint (25%), Spirit Vinegar, Sugar, Glucose Fructose Syrup, Water, Salt, Acid (Acetic Acid), Stabiliser (Xanthan Gum), Colour (Copper Chlorophyllin).
- Storage Type: Ambient.
- Refrigerate after opening and use within 4 weeks. Best Before End - See Lid
- Pack Type: Pack.
Traditionally mint sauce is served with lamb but I actually eat with beef and chicken too. I tend to have this when we have a British Sunday Dinner, which in my house consists of roast meat, potatoes, vegetables, Yorkshire puddings, stuffing and gravy. I have also used this to make a minty favoured salad dressing in summer. Why not give it a try yourself? You can simply add a spoonful to your usual salad sauce recipe.
I love Heinz mint sauce on a lot of things, roast lamb, sausages, stews, casseroles, meatballs. It has a fantastic taste and is a great quality. I am old school so generally put some in a small bowl and add malt vinegar and a little sugar, sheer perfection and a must have that we cannot get in USA
Coleman's mint sauce is absolutely essential to go with Roast Lamb or Roast Beef or in fact any roast especially if accompanied with roast potatoes and gravy. One of the best parts of a Sunday roast is when you dip the roast potatoes or Yorkshire puddings into the gravy and mint sauce on your plate and enjoy those last few mouthfuls of your dinner. Yummy!
Colmans classic mint sauce, I have tried buying other brands over the years but they all end up getting the thumbs down from my family. Colmans is not sweet. It's not like jelly. It's just right. I have also tried making lamb with other flavours, only to be asked by my family what happened to lamb with mint sauce ? So for my family only Colmans mint sauce with lamb will do.
A real help in any kitchen to give that special finishing touch to many many dishes.Colmans Classic Mint Sauce is a product of great quality and ready all year round.Best of course with the roast lamb but it has lots of other ways to enrich our food.add to cuscus or bulgar ,perfect with curry
Roast lamb just wouldn't be the same without Colman's mint sauce, they're just the perfect partnership. Colman's have got the magic formula, perfect balance of the mint taste combined with the sauce which it a perfect consistency and not too much jelly. I like to add a good dollop to the gravy to enhance the flavour, and I also add a few dollops to my lamb stew, delicious. It also seems to keep for a very long time in the fridge after opening.
Mint sauce is the best on a Sunday dinner but Colmans is one of the top brands. I loved that it was carefully wrapped in bubble wrap and arrived in perfect condition. I have found that they don't really sell mint sauce in Canada and if they do itso not as thick as this one so I will order again.
I love my mint sauce and have even been know to make my own when I didn't have a pot left in my pantry.
I could only source it from a small store selling British foods in The Hague and wondered if I would have to revert to making my own again.
But low and behold, I found BCS selling the Colmans mint sauce I've grown to love and my heart is lighter.
Our family has tried other brands over the years, depending on which supermarket we did our annual shop at whilst on a visit to the UK but Colmans beats them all as far as I am concerned. Some of the more expensive brands are very runny or have too much vinegar making them sour whilst Colmans is just right for my palate and those of our daughters.
As far as sauces are concerned, Colmans is always my brand of choice. It might be more expensive than store own brands but it lasts longer, tastes better and is made of better quality ingredients. I love a nice mint sauce with roasted lamb, we do not make it very often, but cannot eat it without Colmans Mint sauce!
Delicious fresh mint flavour in Colmans Classic Mint Sauce, one of the best I've ever had after home made versions. No mess, no fuss and no hassle! You just open the jar, spoon it out and it's ready for use. I tend to dilute it with a drop of vinegar and a spoon of olive oil before I use it on roast lamb, but it's excellent as it is mixed into all sorts of dishes.
Well, you can't beat this really. The taste is strong but not too vinegary, the texture is satisfyingly 'veggy' and not jelly-like.
My only 'problem' with this is that I am the only one who eats it in the family and a jar lasts me ages and ages.
It never seems to go off, you can keep it a long time in your cupboard.
Mint Sauce is without a doubt the most essential supplement to a Sunday Roast.
This particular brand is fantastic, I tend to add some vinegar to make it go that little bit further and make it more tangy.
Happy to know real mint sauce is only a few clicks away now.
To better Colman's Classic Mint Sauce you'd have to make it yourself so to save time, a jar of this ready made good quality sauce is a must. Delicious with the classic lamb Sunday roast and in other dishes too. For example, I'm quite fond of couscous salad and a spoonful of this sets it off wonderfully.
I'm a big mint sauce fan and it goes on most things including the usual 'roasted joint' on a Sunday. I find that Colman's has a fresh minty taste and the jar keeps for quite some time in the fridge. Tastes just like home made without all the hassle. (Tip : try adding a teaspoon to mashed potatoes yummy!)
A must have in the kitchen, especially if you like to entertain guests or enjoy get togethers. The mint flavour is even better than fresh as the mint from the garden has to be checked over for greenfly, washed and then chopped before you can get on with using it. Plus its ready all year. I enjoy it all ways...with the traditional roast lamb, mixed with fresh yogurt to cool down a curry and my very favourite, a few spoons added to a bulgur wheat and chopped veg salad.
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