Sorrel Sauce
With its hint of acidity, this sauce is ideal for serving with fish cakes or pan-fried lamb chops. A few shredded mint leaves added to the sauce just before serving intensifies the taste of the sorrel and gives the sauce a more rounded flavour.
Overview
A refined, delicate sauce showcasing bright sorrel's natural acidity balanced with rich cream. The subtle herbal notes and tender green color make this an elegant companion to fish cakes and lamb, while optional mint intensifies complexity.
Ingredients
Aromatics
- 30 grams butter
- 40 grams shallots (finely chopped)
Main ingredient
- 60 grams sorrel (fresh)
Liquid components
- 100 ml white wine
- 200 ml vegetable stock
- 200 ml double cream
Seasoning & finishing
- 1 pinch salt and pepper
- mint leaves (optional, for serving)
Method
Stage 1 - Prepare sorrel
- Wash the sorrel and remove the stalks.
- Pile up several leaves, roll them up like a cigar and shred them finely.
- Repeat until you have shredded all the sorrel.
Stage 2 - Sweat aromatics & sorrel
- Melt the butter in a deep frying pan over a low heat.
- Add the shallots and sweat for 30 seconds.
- Tip in the sorrel and sweat gently for another minute.
Stage 3 - Reduce & cream
- Pour in the white wine and vegetable stock and reduce the liquid by two-thirds over medium heat.
- Add the cream and bubble for 2 minutes.
Stage 4 - Season & finish
- The sauce should be thick enough to coat the back of the spoon lightly.
- Season with salt and pepper to taste.
- Add shredded mint leaves if desired for intensified flavour.
- Serve at once (or transfer to blender for 30 seconds to make a foam).
Notes
- Sorrel selection: Choose young, tender leaves for milder acidity; mature sorrel is very tart.
- Shredding: Rolling sorrel like a cigar prevents browning and oxidation.
- Foam variation: Brief blending creates elegant foam for modern presentations.
Serving
Serve with fish cakes, pan-fried lamb chops, grilled fish, or roasted poultry. The acidity brightens rich meats beautifully.
Storage
- Keeps refrigerated for 1 day in an airtight container.
- Freezes for up to 2 weeks; slightly loses vibrant colour upon thawing.
- Reheat gently, stirring frequently; do not boil.
More like this
Butter Chicken
The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a hit of garam masala at the end. Mildly spiced, lightly sweet, deeply savoury. The sauce is built on a paste of cooked onion, tomato and cashews / almonds, finished off-heat with cold butter for the signature gloss.
Chicken Liver Pâté
Chicken livers fry briefly with shallot and garlic, deglaze with brandy, finish with thyme and a splash of cream. The hot mixture blends with cubed cold butter into a silky paste, presses into a terrine, and sets cold under a layer of clarified butter. Eats best after a day in the fridge.
Normandy Chicken
Normandy Chicken showcases the bounty of France's northern apple region, combining succulent chicken legs braised in dry cider with caramelized apples, creamy crème fraîche, and aromatic tarragon. The sauce is silky-smooth without being heavy, balanced between the slight tartness of cider and the sweetness of apples, finished with a hint of Dijon mustard that adds complexity without overpowering.
Moules Marinière
Cleaned mussels go into a hot pot with shallots, garlic, white wine and butter. The lid clamps on; high heat steams everything in 4-5 minutes; the mussels open. A handful of chopped parsley joins; the whole pot lands at the table. Bread on the side.