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This is a British sauce, though widely popular throughout the English-speaking world. It is a traditional accompaniment to lamb.
Great European chefs see red when English-speakers ask for this green sauce in a restaurant. The Europeans see Mint Sauce as a nasty English-speakers' invention, even though it isn't: it's one of the few surviving Roman recipes still being used today.
Mint is chopped up, and set aside to marinate in vinegar with a little sugar in it -- it takes only 5 minutes to make.
You can also buy commercial brands in small bottles. This is often more convenient than making it, if only because making it requires only a handful of mint leaves, leaving you stuck with basically the whole bunch of mint still left. You'd probably be tempted to chuck so much of the mint into every dish on the table that your guests would have the smell of minty-menthol seeping through their pores for the next two days.
Unless you have access to fresh mint in reasonable proportions (e.g. a handful clipped from a pot on the porch or your back garden), you might just as well get a bottle of decent mint sauce that will store well in the fridge for about the same price as a bunch of mint. Crosse & Blackwell and Colman's both make perfectly good bottled mint sauces.
Cooking Tips
A dish of mint sauce is also good on peas or on a fresh fruit salad.
Also called:  Sauce à la menthe (French) Minzsauce (German) Salsa alla menta (Italian) Salsa de menta (Spanish)
See Also
Black Mint Sauce
Other entries for Sauces
Aillade, Albert Sauce, Allemande Sauce, Amazu Sauce, Awasezu, A.1. Steak Sauce, Banquière Sauce, Barbeque Sauce, Beurre Blanc, Béarnaise Sauce, Black Mint Sauce, Brown Butter, Brown Sauce (English), Butter Sauce, Chile con Queso, Chiri-zu Sauce, Coronation Sauce, Creamed Horseradish, Drawn Butter Sauce, Espagnole Sauce, Finadene Sauce, Fish Sauces, Gravy, Halford Sauce, Harissa, Hoisin Sauce, Hollandaise Sauce, Horseradish Sauce, Ketchup, Ketjap Manis, Marie Rose Sauce, Matelote Sauce, Melted Butter, Meunière Butter, Mint Sauce, Mojo Sauces, Mojo (Cuban), Mole, Murri, Nikiri Sauce, Nitsume Sauce, Noisette Butter, Normande Sauce, Paloise Sauce, Panade à la frangipane, Parisienne Sauce, Pasta Sauce, Pizza Sauce, Poivrade Sauce, Ponzu Sauce, Provençal Sauce, Reform Sauce, Rémoulade Sauce, Rice Wine, Salad Dressings, Salmuera, Salsas, Sambals, Sambi-Zu Sauce, Sanbai Zu Sauce, Sauce Béarnaise, Sauce Diane, Sauce Maltaise, Soubise Sauce, Soy Sauce, Sriracha, Sushi-zu, Tabasco Green Pepper Sauce, Tabasco, Tamari, Tapenade, Tartar Sauce, Teriyaki Sauce, Tonkatsu Sauce, Vatapá, Velouté Sauce, Walnut Sauce, White Sauce, Worcestershire Sauce, XO Sauce, Yakiniku Sauce, Yakitori Sauce
Other entries for Condiments
Liebig's Extract of Meat, Mayonnaise, Pastes, Relish, Spreads, Tracklements, Vinegar, Wasabi
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