This sauce is lush and velvety complimenting the delicate flavors of chicken, seafood or a roasted pork loin. The sorrel leaves have a faded color when cooked so if you like a vibrant green sauce add spinach for the color. For a rich sauce use cream as your liquid, for a lighter version I like a mix of white wine and chicken stock. If I am roasting a chicken I make the sauce in the pan juices and thin it out with water, wine or vermouth. CLICK HERE to see the post on sorrel in the herb garden.
- 4 Cups of Shredded Sorrel Leaves, washed and stemmed
- 8 leaves spinach, optional
- 1 large shallot, diced
- 2 tablespoons unsalted butter
- 1 cup chicken stock, white wine, cream or or a mixture
- Coarse sea salt and freshly ground pepper
- Melt the butter in the small skillet or saucepan. Soften the shallot in the butter. Add the sorrel with the spinach, if using, and cook until wilted. Add the chicken stock, white wine or cream, and simmer until the flavors blend. Serve warm.