Sorrel purée and sorrel sauce are both easy to make and quickly brighten simple dishes. Stir the purée into mashed potatoes and bean or pasta salads, or add it to your quiche and custard mixtures. Shad, an oily member of the herring family, is a classic French pairing for sorrel sauce.
• 3 to 4 cups sorrel leaves, washed, dried, and chopped
• 2 tablespoons butter
• Salt and pepper, to taste
For Sorrel Sauce
• 1 to 2 ounces cream
• Herbs, such as mint, parsley, sage, or thyme, minced (optional)
1. Gently simmer the chopped sorrel in a tablespoon or two of water, until the large leaves are reduced like cooked spinach. Just a tiny amount of steam will begin to wilt several handfuls of sorrel, which effectively make their own sauce.
2. Stir in the butter and remove from heat. Purée the mixture in a blender. Finish with salt and pepper, to taste, and serve hot or cold.
3. Transform this sorrel purée into a velvety sauce by adding an ounce or two of cream per cup of sauce along with the minced fresh herbs. Sorrel sauce is lovely drizzled over roasted meats and poultry, as well as over grilled, baked, poached, or pan-fried fish.
Learn more about sorrel in How to Use Sorrel.