Photo by Tim Nauman
Use sorrel puree on crackers or as a dip, or thin it a little and use it as sorrel sauce for fish or chicken.
Ingredients
- 3 to 4 cups sorrel leaves, washed, dried, and chopped
- 2 tablespoons butter
- Salt and pepper, to taste
- 1 to 2 ounces cream
- Herbs, such as mint, parsley, sage, or thyme, minced (optional)
Directions
- Gently simmer the chopped sorrel in a tablespoon or two of water, until the large leaves are reduced like cooked spinach. Just a tiny amount of steam will begin to wilt several handfuls of sorrel, which effectively make their own sauce.
- Stir in the butter and remove from heat. Purée the mixture in a blender. Finish with salt and pepper, to taste, and serve hot or cold.
- Transform this sorrel purée into a velvety sauce by adding an ounce or two of cream per cup of sauce along with the minced fresh herbs. Sorrel sauce is lovely drizzled over roasted meats and poultry, as well as over grilled, baked, poached, or pan-fried fish.
- Learn more about sorrel in How to Use Sorrel.
