Sorrel Sauce | Saveur
When serving meat, fish, or poultry with this sauce, reserve cooking juices and add them with the cream to thin the sauce and give it a richer flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 4 cups sorrel leaves
- 1 tbsp. butter
- 1 large, finely chopped, peeled shallot
- 1⁄2 cup heavy cream
- Salt
- Freshly ground black pepper
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