I’m from UK and travelled back to my parents native country bangladesh 2.5 years ago. I opened my latest restaurant out here, but could not find store bought mint sauce or madras kebab paste anywhere! I used both recipes from this channel and they are legit exactly the same as the big brand products!! This gent is an absolute legend 💯
Wowzer, Thanks - the mint sauce, if you make it yourself, you get way more than any store-bought for a fraction of the cost. আপনাকে অনেক ধন্যবাদ Best, Rik
@@BackyardChef that’s very convenient and efficient for business too! Thank you Rik! Quick question, would brown vinegar be a suitable substitute for apple cider vinegar? Or would does it have to be apple cider vinegar?
Hey mate - brown vinegar ( I think you mean Malt vinegar ) Yes no problem I prefer the apple cider. Yes how expensive this stuff is you can make a whole bucket full. Take care. Best, Rik
@@BackyardChef thanks so much buddy, I really appreciate it. Apple cider vinegar is not as readily available as malt vinegar here in Bangladesh. If you’re advising to use apple cider preferably, then I’ll hunt some down and use your recipe as instructed. Thanks again mate, all the best 😎
No worries Malt vinegar is really ok - give it a taste asn you make it - don't forget Colman's is sour from vinegar and sweet very minty. You cant go wrong with the recipe I used it in my business for years. Best, Rik
Made this without the glucose syrup as we are low carb, and used my own home grown mint. Needed a lot less than 40g. It came out fabulous!!! Thank you for the recipe!
Brilliant sauce! I didn’t have glucose syrup but I’ll get some for the next batch. Blanching and cooling the fresh leaves worked really well for a beautiful green! Thanks so much for sharing. Love your content and delivery. A pleasure to watch and learn from. Cheers!🍻
Nice one here it is not about the price as such more about the quality of the mint sauce and people tasting it and thinking where did he get that from!!
My question to all these recipes (and this is no exception).. can you freeze? Eg in ice cube tray? Will it work? I like to cook / prep everything in advance and freeze where possible so we can rotate dinners, as we work shifts
Wondering what grade of Glucose syrup was used and what the percent of glucose is according to the labelling on the back of that bag you had? This will help people select the correct product. Note: A very slight film of light salad oil on the measuring spoon will permit the sticky stuff to slide off easily.
Chris if you increase the xantham gum it turns to jelly easily - it did when I tried the first time. You do not need much either I used 1 tsp and by heck it was like those kids slime things it was amazing! You will need more fluid too if you want to make the jelly e get out here - It is really easy to be honest just add xantham gum to the fluid blend add some more until you get what you want its that easy. Best, Rik
@@icemanknobby easy to order on Lazada mate - ive just got some more - I use it in sausages and sauces. Just the portion made as per the recipe a couple of big jars and about a half. Jars I got from Yok. Best, Rik
@@BackyardChef it could be because it’s a different brand?? My wife said you normally heat it, if it’s still thin tomorrow I will remove from the jars and see what heat will do, fingers crossed:-) Could end up with mint crisp lol
@@icemanknobby Using Xanthan Gum as a Thickening Agent To thicken up your recipes, blend the xanthan gum into the liquid that you'd like to thicken, then stir it around, and it will thicken instantly. When used to thicken soups, sauces and creams, the amount of xanthan gum needed will vary depending on the desired consistency. No heating required mate - I didnt I got a thick sauce.
@@BackyardChef I did use a stick blender too, as I said before, it could be the brand I bought from Lazada, it’s still edible though, not worried about the thickness, cheers Rik
How long would this last refrigerated if you dont mind me asking? With having no use by date. How long would this normally stay good for? Great video and thanks 👍
That's brilliant, and thanks for the reply. I'm looking forward to giving this a go. We get through so much mint and horseradish sauce it's mad, so I'm going to start making it myself. So thanks again, and all the best 👍
I copied your recipe exactly how you showed but used corn starch and vacuum sealed the jars instead. I will let you know the outcome as soon as I’ve opened one mate! 👍
I’m from UK and travelled back to my parents native country bangladesh 2.5 years ago. I opened my latest restaurant out here, but could not find store bought mint sauce or madras kebab paste anywhere! I used both recipes from this channel and they are legit exactly the same as the big brand products!! This gent is an absolute legend 💯
Wowzer, Thanks - the mint sauce, if you make it yourself, you get way more than any store-bought for a fraction of the cost. আপনাকে অনেক ধন্যবাদ Best, Rik
@@BackyardChef that’s very convenient and efficient for business too! Thank you Rik! Quick question, would brown vinegar be a suitable substitute for apple cider vinegar? Or would does it have to be apple cider vinegar?
Hey mate - brown vinegar ( I think you mean Malt vinegar ) Yes no problem I prefer the apple cider. Yes how expensive this stuff is you can make a whole bucket full. Take care. Best, Rik
@@BackyardChef thanks so much buddy, I really appreciate it. Apple cider vinegar is not as readily available as malt vinegar here in Bangladesh. If you’re advising to use apple cider preferably, then I’ll hunt some down and use your recipe as instructed. Thanks again mate, all the best 😎
No worries Malt vinegar is really ok - give it a taste asn you make it - don't forget Colman's is sour from vinegar and sweet very minty. You cant go wrong with the recipe I used it in my business for years. Best, Rik
Made this without the glucose syrup as we are low carb, and used my own home grown mint. Needed a lot less than 40g. It came out fabulous!!! Thank you for the recipe!
Thank you for trying. You are very welcome. Best, Rik
Brilliant sauce! I didn’t have glucose syrup but I’ll get some for the next batch. Blanching and cooling the fresh leaves worked really well for a beautiful green! Thanks so much for sharing. Love your content and delivery. A pleasure to watch and learn from. Cheers!🍻
Nice one here it is not about the price as such more about the quality of the mint sauce and people tasting it and thinking where did he get that from!!
mint sauce, mmm, roast lamb, thanks for tips and recipe Rik
As always perfect 👌 thanks Rik ❤
Thank you. Best, Rik
My question to all these recipes (and this is no exception).. can you freeze? Eg in ice cube tray? Will it work? I like to cook / prep everything in advance and freeze where possible so we can rotate dinners, as we work shifts
Yes freeze in blocks bag up. Thank you. Best, Rik
@@BackyardChef thanks so much for replying 🙂🙏
Happy New Year, Great mint sauce Sir🌷🌷🌷
Happy New Year to you. Thank you. Best, Rik
Wondering what grade of Glucose syrup was used and what the percent of glucose is according to the labelling on the back of that bag you had? This will help people select the correct product. Note: A very slight film of light salad oil on the measuring spoon will permit the sticky stuff to slide off easily.
Great tip. Will have to have the bag translated - will get back to you. Best, Rik
Hi Rik, I will make this, has to be better than my last attempt lol.
I normally prefer Mint jelly, what would I have to add to turn into a jelly?
Chris if you increase the xantham gum it turns to jelly easily - it did when I tried the first time. You do not need much either I used 1 tsp and by heck it was like those kids slime things it was amazing! You will need more fluid too if you want to make the jelly e get out here - It is really easy to be honest just add xantham gum to the fluid blend add some more until you get what you want its that easy. Best, Rik
@@BackyardChef thanks Rik
I’ve had trouble trying to obtain the 35g of mint, I’ve now ordered. Just as a matter of interest, how much mint sauce does it make?
@@icemanknobby easy to order on Lazada mate - ive just got some more - I use it in sausages and sauces. Just the portion made as per the recipe a couple of big jars and about a half. Jars I got from Yok. Best, Rik
@@BackyardChef I’ve made quite a few kinds of sausages since I’ve been here, would like to see your take on some:-)
Especially using mint too
thats a v/good mint sauce how would make mint jelly though add extra gum ?
Thank you. Yes mate. Best, Rik
We've just made your recipe & used fresh mint. We were wondering if ths recipe's water volume should be the same, if you use fresh mint?
How did it turn out?
@@BackyardChef it seems a bit runny. Should it be thicker?
Hi Rik, I added a quarter of a tsp then another up to 1tsp, it hasn’t thickened yet! Does it thicken in the fridge?
did you blend it with the fluid mate
before adding the dried mint - at a tsp the the amount of fluid - Crickey it should be thick.
@@BackyardChef it could be because it’s a different brand?? My wife said you normally heat it, if it’s still thin tomorrow I will remove from the jars and see what heat will do, fingers crossed:-)
Could end up with mint crisp lol
@@icemanknobby Using Xanthan Gum as a Thickening Agent
To thicken up your recipes, blend the xanthan gum into the liquid that you'd like to thicken, then stir it around, and it will thicken instantly. When used to thicken soups, sauces and creams, the amount of xanthan gum needed will vary depending on the desired consistency. No heating required mate - I didnt I got a thick sauce.
@@BackyardChef I did use a stick blender too, as I said before, it could be the brand I bought from Lazada, it’s still edible though, not worried about the thickness, cheers Rik
Might as well make your own. Stocks have disappeared in many Toronto stores and prices have increased 50 percent in a year.
Wow! I make all mine. Thank you. Best, Rik
Can this sauce be water bath canned?
I have, Wendy. I have bottles of it stored, and I use it all year. Best, Rik
@@BackyardChefthanks Rik, making and canning this today ❤
My exact question! 😉
@@BackyardChefHow long in water bath canner? I feel blessed to have found your recipe😘
@@brookescott9598 I do 8 to 10 mins max . Thank you. Best, Rik
Hi just wondering how long it keeps for. Thanks
I have some in a cupboard here already 7 months and I use it regularly. When I open a jar it goes in the fridge. Best, Rik
@@BackyardChef thank you
Anytime. Best, Rik @@dianaLeddy
😊
Thank you. Best, Rik
Lamb is the most meat that i realy love 🤤😋.
How long would this last refrigerated if you dont mind me asking? With having no use by date. How long would this normally stay good for? Great video and thanks 👍
I can tell you i have jars in the cupboard 6 months old already and the jar i used last Sunday no probs. Best, Rik
That's brilliant, and thanks for the reply. I'm looking forward to giving this a go. We get through so much mint and horseradish sauce it's mad, so I'm going to start making it myself. So thanks again, and all the best 👍
Thanks for the recipe, but to be honest for the price of it, I'll just go to the shop.
You are lucky - some of us are not fortunate to walk into a shop and buy it in Asia. Best, Rik
Can you use a different thickening agent if you don’t have xanthan gum?
I haven't tried to be honest. Best, Rik
I copied your recipe exactly how you showed but used corn starch and vacuum sealed the jars instead. I will let you know the outcome as soon as I’ve opened one mate! 👍
@@kbloomfield10 Will be interested to know the results. Best, Rik