Sorrel Sauce

by Trisha

Good on pasta, fish and vegetables.

2 cups stemmed and chopped sorrel leaves (may use parsley, basil or dill to replace some of the sorrel)
2/3 cup chicken stock
2 tablespoons butter
1 tablespoon flour
2/3 cup light cream
Lemon juice to taste

Simmer the sorrel in the stock until wilted, about five minutes. Cool slightly and puree in a blender.

Melt the butter in a small saucepan, add flour and cook for one minute, stirring constantly. Add the sorrel puree and cook for a few minutes. Remove from heat, add cream and lemon juice.

Yields about 2 cups of sauce.

Article Type: Tip

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