makes 10 servings
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Sometimes simple is best. Sorrel sauce is a bedrock sauce in classic French cuisine, and while not quite a “mother sauce,” it is as versatile as it is easy to make. After all, there are only really four ingredients to it.
The ultimate classic is salmon with sorrel sauce, but sorrel sauce is wonderful with any white fish, with poultry like turkey, pheasant or chicken, as well as with egg dishes.
2/3 cup heavy cream
3 tablespoons unsalted butter
1/4 pound sorrel leaves, stems removed
2 tablespoons vermouth, or chicken or vegetable stock
Salt and white pepper to taste
Chiffonade the sorrel by curling up a few leaves at a time and slicing them very thin.
Pour the cream in a small pot and bring it to a simmer. Doing this will prevent it from curdling when it hits all that acidic sorrel in a few minutes.
Meanwhile, in another small to medium pot, heat the butter over medium heat and add the sorrel. Cook the sorrel, stirring often, until it melts -- it will cook down a lot and turn Army green. When it does, stir in the cream and bring the sauce to a bare simmer. It will be pretty thick, so you'll want to add the vermouth or stock to thin it out. You can add another tablespoon if you want the sauce even thinner. Add salt and white pepper to taste and serve.
Once you make this sauce, you'll need to use it; it doesn't keep well, although it will be OK on the stovetop kept warm for an hour or two.
For a smaller serving size, see the adjustment slider on the original website.
Serving Size: 1/10 of Recipe
Servings Per Recipe: 10
Calories: 90kcalCarbohydrates: 1gProtein: 1gFat: 9gSaturated Fat: 6gCholesterol: 31mgSodium: 7mgPotassium: 12mgFiber: 1gSugar: 1gVitamin A: 610IUVitamin C: 6mgCalcium: 11mgIron: 1mg*Percent Daily Values are based on a 2,000 calorie diet.
https://honest-food.net/sorrel-sauce-recipe/