Mint Sauce

Sugar acts as a solvent to draw out the essential oils from the chopped mint through osmosis, releasing menthol and aromatic compounds. Allowing the mint-sugar mixture to macerate before adding vinegar gives these oils time to dissolve into the sugar, creating a more intensely flavored sauce. The acidity of the vinegar then balances the sweetness while also helping to preserve the bright green color of the mint by preventing enzymatic browning.