Sorrel Sauce from Wild Food by Jane Grigson

Name: Sorrel Sauce from Wild Food by Jane Grigson
Ingredients: 100 g (4 oz) sorrel leaves; 2 chopped shallots or 2 heaped tablespoons chopped onion; 2 tablespoons vermouth (bianco or dry white); 4 tablespoons dry white wine; 3 large egg yolks; 225 g (8 oz) lightly salted butter

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Strip sorrel off the stems, wash, and cut the leaves into small strips. Boil shallots/onions with the wines and 4 tablespoons of water, until liquid has almost vanished. Put the onions with the yol...

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