Mint sauce is a sauce made from finely chopped mint leaves, soaked in vinegar, and a small amount of sugar. Occasionally the juice from a squeezed lime is added. The sauce should have the consistency of double cream. In British and Irish cuisine it is traditionally used as an accompaniment to roast lamb or, in some areas, mushy peas. Mint sauce can sometimes be used in recipes in place of fresh mint, for instance it can be added to yoghurt to make a mint raita.