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