Quick Classic Sorrel Sauce Recipes

CHICKEN WITH SORREL SAUCE

Steps:

• Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonade There should be about two cups or slightly more when loosely packed.
• Pat the chicken breast halves lightly with a flat mallet. Sprinkle with salt and pepper.
• Prepare the mushrooms and set them aside.
• Heat one tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until the mushrooms give up their liquid and the liquid evaporates. Add the sorrel and cook, stirring, until the sorrel wilts. Add the cream, nutmeg, salt and pepper. Cook about two minutes. Set aside.
• Heat the remaining two tablespoons of butter in a heavy skillet and add the chicken breast pieces. Cook, turning the pieces occasionally, until cooked through, about six to eight minutes.
• Pour the sorrel sauce into a heat- proof dish and bring to the boil, stirring. Arrange the chicken pieces on top. Spoon the sauce over the chicken and serve.

EGGS POACHED IN BUTTERY SORREL SAUCE

Steps:

• Thinly slice scallions, separating darker green parts for garnish.
• In a skillet over medium heat, melt butter. Add light green and white parts of scallion and sauté until wilted, 2 minutes. Add sorrel leaves, salt and pepper. Cook, stirring, until sorrel wilts and starts to break down, turning olive-green in color, about 3 minutes. Stir in cream and let simmer for 1 minute to thicken a bit.
• Carefully crack eggs into skillet; they should fit in one layer. Lower heat to medium-low and sprinkle eggs with salt and pepper. Cover pan and let cook for 2 minutes, then turn off heat and let eggs rest, covered, until done to taste, about another 30 seconds for very runny yolks (the whites should cook through).
• Carefully scoop eggs and sorrel sauce into two bowls. Season with chile and flaky salt; garnish with scallion greens. Serve with toast.

SORREL SAUCE

Steps:

• Chop sorrel finely.
• Combine the other ingredients in a blender or food processor. Add sorrel and blend or process briefly, just until smooth. Refrigerate until ready to serve with the tomatoes - 2 to 3 hours or overnight.

SORREL SAUCE (CHICKEN, FISH, LAMB OR VEAL)

Steps:

• In a heavy saucepan, soften the shallots and the garlic in the butter. Add the sorrel and cook, stirring, for one to two minutes.
• Add the chicken stock and cook another five minutes. Remove from stove. Peel the garlic and add the flesh to the sorrel. Puree with the sorrel mixture in a food processor and season with salt, pepper and lemon juice to taste.
• Place the sauce in a small saucepan and keep warm until ready to serve.

SORREL SAUCE

Steps:

• Wash the sorrel and spinach and discard the stems. Chop the leaves coarsely. Soften the shallot in the butter in a saucepan. Add the sorrel with the spinach and cook until they have wilted.
• Add the chicken stock or water, bring to a boil and simmer for five minutes. Add the cream and puree the mixture in a food processor or blender. If you are using the sauce right away, return it to the saucepan and season to taste with salt and pepper. If you are serving the sauce chilled, refrigerate it for at least two hours.