Sorrel Sauce

7 ingredients
3 steps

Ingredients

  • 1 1/4 cups fish stock
  • 5 3/8 tablespoons dry white wine
  • 2 11/16 tablespoons vermouth
  • 1 11/16 cups double cream
  • 2 shallots finely chopped
  • 1 leaves bn Sorrel, shredded
  • lemon juice

Directions

  1. 1
    In a saucepan over a high heat place the fish stock, white wine, vermouth, and shallots. Reduce by half.
  2. 2
    Add the double cream and boil until the sauce coats the back of a spoon.
  3. 3
    Just before serving throw in a handful of shredded sorrel and season with salt, pepper and a squeeze of lemon juice.

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