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Anise Hyssop Sauce

Mint has always been paired with lamb.  Here is a variation using the Hyssop Anise plant from the shares.

3 tablespoons sugar
6 tablespoons apple cider vinegar
1/2 cup water
1/2 cup anise hyssop leaves, coarsely chopped
2 teaspoons corn starch
2 tablespoons water

Combine sugar, apple cider vinegar, and 1/2 cup water in a small pot and bring to a boil. Add anise hyssop leaves and flowers and return mixture to a boil.

Turn off the heat and allow mixture to steep for 30 minutes. Pour through a sieve, pressing leaves to extract all liquid.

Combine cornstarch and 2 tablespoons water in a small bowl. Whisk into strained liquid. Bring mixture to a boil while whisking to thicken the sauce.

Serve with roast lamb or veal.






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