Sorrel Sauce
Published June 27, 1998
- Total Time
- 20 minutes (plus 2 hours' chilling if served cold)
- Rating
- Comments
- Read comments
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Ingredients
½ pound fresh sorrel leaves
8 leaves spinach (for color)
1 large shallot, diced
2 tablespoons unsalted butter
1 cup chicken stock or water
1 cup heavy cream
Coarse sea salt and freshly ground pepper
Nutritional analysis per serving
9 grams carbs; 56 milligrams cholesterol; 214 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 19 grams fat; 2 grams fiber; 347 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the sorrel and spinach and discard the stems. Chop the leaves coarsely. Soften the shallot in the butter in a saucepan. Add the sorrel with the spinach and cook until they have wilted.
- Step 2
Add the chicken stock or water, bring to a boil and simmer for five minutes. Add the cream and puree the mixture in a food processor or blender. If you are using the sauce right away, return it to the saucepan and season to taste with salt and pepper. If you are serving the sauce chilled, refrigerate it for at least two hours.
Private Notes
Comments
Ah! the sorrel herb season is here with all of its Medieval tinges of sacred memories. Whatever was served at Chartres- soup and sauce to begin with, forget the pharmacy. In its simplicity Moria got it right. One or two egg yolks depending on the amount of liquid thickened the texture to perfection.
Sauce was originally too thick to blend. Added a few TBLS milk and 2 TBS olive oil. Delicious!
Underwhelming. Cooking in this fashion more than decimated the citrus quality of the sorrel.
I will try it again and see if it was me.