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Sugar Free Mint Sauce
The PBCo. Team
Rated 3.2 stars by 20 users
1/3 cup of Erythritol
Combine the mint and erythritol in a small heat-resistant mixing bowl.
Add the vinegar and mix well.
Allow the sauce to stand for 15 minutes for the flavour to develop before serving in a sauce jug with a spoo
This easy, classic sauce is perfect served with lamb and it also makes a delicious salad dressing. You can store the sauce in a clean jar in the fridge for up to a week.
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