Sorrel Sauce
-
2 tablespoons unsalted butter
-
2
tablespoons shallot or onion
-
3-4
cups sorrel leaves stem removed
-
1/4 cup heavy cream (you can also use plain yogurt)
-
freshly ground pepper
Melt the
butter in medium skillet over medium heat. Add the
onion/shallot and cook until softened (not brown). Add half the
sorrel and stir until wilted, add the rest of the sorrel and
cook until it is melted into a puree (2 to 3 minutes). Stir in
cream (yogurt). Remove from heat. Season generously with
pepper. Serve over freshly baked fish or vegetables.
Note: When sorrel is cooked it
seems to melt in the pan and becomes a puree
Adapted from "The Herbfarm Cookbook: A Guide to
the vivid Flavors of Fresh Herbs" by Jerry Traunfield (Scribner
©2000)
