7 oz. (200 g) sorrel leaves, chopped 1'/« cups (310 ml) fish or chicken stock V/, tablespoons (20 g) unsalted butter 1 tablespoon plain flour 4 tablespoons cream salt and freshly ground black pepper
1 Simmer leaves in stock 5 minutes. Allow to cool slightly. Puree in blender or food processor.
2 Melt butter in saucepan, add flour and stir over gentle heat until blended. Add puree to the pan; simmer about 4 minutes, stirring.
3 Add cream and season to taste. Serve with poached white fish or salmon. It also goes well with pasta. Serves 4.
A classic in French cuisine, fresh sorrel gives this sauce a sharp, lemony taste. When preparing sorrel, cut out the central stalk, which can be rather tough.
Continue reading here: Frankfurt green sauce
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