Sorrel Sauce (Chicken, Fish, Lamb or Veal)

1. 1

   In a heavy saucepan, soften the shallots and the garlic in the butter.

2. 2

   Add the sorrel and cook, stirring, for one to two minutes.

3. 3

   Add the chicken stock and cook another five minutes.

4. 4

   Remove from stove.

5. 5

   Peel the garlic and add the flesh to the sorrel.

6. 6

   Puree with the sorrel mixture in a food processor and season with salt, pepper and lemon juice to taste.

7. 7

   Place the sauce in a small saucepan and keep warm until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.