Sorrel Sauce

by Hank Shaw
Sorrel Sauce

Ingredients

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

Directions

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.

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.

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