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Sorrel sauce

updated

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Ingredients for 4 servings:

  • 40 g butter
  • 100 g sorrel (leaves)
  • 200 g cream
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

a recipe from my friend Beate, farmer and herbalist

Wash the sorrel leaves and pat dry. Melt half of the butter in a saucepan. Add half of the coarsely chopped sorrel leaves and sauté briefly. Add the cream and simmer for 5 minutes. Purée with a hand blender or mixer and pass through a sieve. Stir the remaining ice-cold butter into the sauce with the hand blender and season. Cut the remaining sorrel into fine strips and stir into the sauce just before serving. This prevents it from discoloring. Goes well with fish such as salmon, trout, and char, but also with soft-boiled eggs and chicken breast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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