I'm looking at making some mint sauce, but all the recipes i can find ask for wine vinegar?

Since I dont have any wine vinegar would malt vinegar work ok?

I'm looking at making some mint sauce, but all the recipes i can find ask for wine vinegar?
You can use any vinegar you have or want to use, it does not matter a jot. I've used white vinegar, malt vinegar and have even used the last dregs from a bottle of white wine, but i've never actually used wine vinegar. Never had one complaint - the only thing that can go wrong is in using too much or too little sugar but thats easily corrected with a dash more vinegar or sugar.
Reply:I would work - but it'll wreck your tastebuds for a nicely done bit of lamb.
Reply:I always use malt but i dont add any sugar
Reply:I always use malt vinegar with a little sugar, never had any complaints!
Reply:Mint sauce





Serves 4-6











Preparation time less than 30 mins





Cooking time no cooking required























Ingredients


2 large handfuls fresh mint leaves, finely chopped.


2 tbsp cider vinegar


2 tbsp apple juice


1 tbsp caster sugar











Method


Mix together all the ingredients and leave to infuse for about an hour before serving.





Tip:


If you're having this mint sauce in the spring or summer months, add 2 tbsp finely chopped spring onions for a change.
Reply:Malt vinegar is what i always use, add a little pinch of sugar too.
Reply:You could give it a go, but malt vinegar has a slightly different flavour to wine vinegar, and it would colour the sauce a dark brown.
Reply:I use malt and it tastes fine, just a tad stronger so dont use as much, may also be slightly thicker.
Reply:All vinegar can be used interchangeably, but the flavor may be different. If this concerns you make a habit of keeping a small bottle of white vinegar, which has no taste other than the sour acidic vinegar flavor-it can be used in anything calling for any type of vinegar.
Reply:4 tablespoons fresh mint, finely chopped


3 tablespoons boiling water


1 tablespoon confectioners' sugar


1/4 teaspoon salt


3 tablespoons vinegar





Stir the mint into the boiling water.


Add the sugar and salt.


Leave until cold.


Add the vinegar and mix well
Reply:I've found a recipe in one of my recipe books (Marie Claire) that suggests malt vinegar.





1 handful of chopped mint leaves mixed with 2 teaspoons of sugar, and topped with 2 tablespoons of boiling water and 4 tablespoons of malt vinegar.





My mother always used malt vinegar in her mint sauce.
Reply:yes you can use it, it's just that it can taste a bit harsh. Wine vinegar has a lighter, more pleasant taste.
Reply:if youre looking for a clear one you can choose for these 3 malt or cider or a plain white with (fine) chopped mint, demerara sugar seasone to tatste with a lite salt and pepper powder(if you prefer a much strong taste. for thick sauce just add dijon mustard and lessen more the sugar add water according to your taste and thickness.
Reply:Yes - I have always used malt vinegar, sugar and boiling water.





Cheers

elaine