Sorrel Sauce

1. 1

   Wash the sorrel and spinach and discard the stems.

2. 2

   Chop the leaves coarsely.

3. 3

   Soften the shallot in the butter in a saucepan.

4. 4

   Add the sorrel with the spinach and cook until they have wilted.

5. 5

   Add the chicken stock or water, bring to a boil and simmer for five minutes.

6. 6

   Add the cream and puree the mixture in a food processor or blender.

7. 7

   If you are using the sauce right away, return it to the saucepan and season to taste with salt and pepper.

8. 8

   If you are serving the sauce chilled, refrigerate it for at least two hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.