Recipe: Mint sauce

Total time: About 8 minutes

Servings: Makes about one-third cup

Note: This recipe is based on an idea from Hugh Fearnley-Whittingstall’s upcoming “River Cottage Meat Book,” which is set to be published in July.

1/4 cup finely chopped mint leaves

1 teaspoon minced shallots

2 tablespoons cider vinegar

1/4 teaspoon sugar

1/4 teaspoon salt

1/2 teaspoon dried mustard

1 tablespoon canola or vegetable oil

2 tablespoons plain yogurt

Put the mint, shallots, vinegar, sugar, salt, mustard and oil in a small jar with a tight-fitting lid. Seal and shake well to combine. Add the yogurt and shake well again.

Each tablespoon: 33 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 3 grams fat; 0 saturated fat; 0 cholesterol; 121 mg. sodium.

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