Sorrel Sauce

Name: Sorrel Sauce
Ingredients: 1/2 pound fresh sorrel leaves; 8 leaves spinach (for color); 1 large shallot, diced; 2 tablespoons unsalted butter; 1 cup chicken stock or water; 1 cup heavy cream; Coarse sea salt and freshly ground pepper

7 ingredients

8 steps

Ingredients

1/2 pound fresh sorrel leaves
8 leaves spinach (for color)
1 large shallot, diced
2 tablespoons unsalted butter
1 cup chicken stock or water
1 cup heavy cream
Coarse sea salt and freshly ground pepper

Directions

1

Wash the sorrel and spinach and discard the stems.
2

Chop the leaves coarsely.
3

Soften the shallot in the butter in a saucepan.
4

Add the sorrel with the spinach and cook until they have wilted.
5

Add the chicken stock or water, bring to a boil and simmer for five minutes.
6

Add the cream and puree the mixture in a food processor or blender.
7

If you are using the sauce right away, return it to the saucepan and season to taste with salt and pepper.
8

If you are serving the sauce chilled, refrigerate it for at least two hours.