Recipes
Creamy sorrel sauce
4 pers.
5 min
8 min
Ingredients for :
4
people
3
g
Sorrel
0.5
Units
Lemons
Pinches
Salt, pepper
Method :
- Rinse and then drain the sorrel leaves. Cut them in two or three for larger ones.
- In a sauté pan, melt 50g of Butter.
- Add the sorrel leaves and cook them over low heat until they soften.
- Add the rest of the butter, little by little, still stirring.
- Incorporate the UHT light cream 15%, lemon juice, salt and pepper to your liking.
- Serve immediately or keep warm in a small saucepan, covered..
Paysan Breton tip
This sauce goes perfectly with steamed fish or oven-roasted chicken aiguillettes.
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