Sorrel Sauce
A classic tart and vibrant green sauce made from fresh sorrel leaves. The natural acidity of the sorrel is softened with butter and a touch of sugar, creating a smooth purée that pairs excellently with fish or eggs. This recipe uses the traditional method of sieving to ensure a silky texture.
Ingredients
- 4 cups Fresh green sorrel leaves (Approximately 1 quart loosely packed; thoroughly washed)
- 2 tbsp Unsalted butter
- 1 tsp Powdered sugar (Adjust to taste)
- 1 tsp Lemon juice (Freshly squeezed)
- 2 tbsp Heavy cream (Optional, for a richer sauce)
Instructions
- 1Thoroughly wash the sorrel leaves in cold water to remove any grit. Remove any tough stems.
- 2Place the washed sorrel leaves into an enamelled or stainless steel saucepan (avoid aluminum or cast iron as the acid will react). Add the butter. Cover and let stew over low heat until the leaves are completely tender and have broken down.
- 3Rub the stewed sorrel through a wire sieve into a clean bowl. This removes fibrous veins and creates a smooth purée.
- 4Stir in the powdered sugar and lemon juice. Taste and adjust sweetness if necessary. If using cream, stir it in now for a milder flavor.