Sorrel Sauce

Ingredients

• 1 teaspoon salt
• Dash of lemon juice
• 2 cups fresh sorrel
• 1/2 cup white wine
• 1/2 cup unsalted butter
• 1 cup whipping cream

Method

1. 1

   In a saucepan, heat 2 cups of water to boiling.

2. 2

   Blanch the sorrel until bright green, then refresh in ice water and purée.

3. 3

   In another saucepan, boil white wine and cream until reduced by half.

4. 4

   Add sorrel purée, lemon juice, salt, and pepper.

5. 5

   Swirl in butter until incorporated.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 56. The excerpt below is the record exactly as published.

Sorrel Sauce. SORREL SAUCE 1 teaspoon salt Dash of lemon juice 22 cups fresh sorrel Salt and pepper to taste % cup white wine Y2 cup unsalted butter, sliced 1 cup whipping cream

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