French Sorrel Sauce
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Courtesy of Katie Kraemer, Tecolote Farm
Our first week at the Cedar Park Farmers Market, we thrilled a French man with the sight of our French sorrel. Here is his mother's sauce recipe. The first time our youngest son, Henry, tried this over fish, he exclaimed, “I’m having this for my birthday dinner!”
You can use this as a sauce for fish.
Easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 1 leek
- crème fraîche
- onion
- garlic
- olive oil
- sea salt & black pepper, to taste
- white wine (optional)
- Herbes de Provence
- sorrel
French Sorrel Sauce Directions
- Start with some crème fraîche in your pan. Add some saffron. Cut a leek in small cubes and add that to the starter (optional).
- On the side, in another pan, sauté some onion and garlic in olive oil (extra virgin, first cold press). Add that to the main pan. Add sea salt and black pepper. You can also add white wine at this point (optional). Add some herbes de Provence.
- Add the sorrel at the end if you do not want it to “cook” too much. Or you can also reverse the order and start with the sorrel if you like to have it like cooked spinach.
- Serve this as the bed for broiled or grilled fish or chicken. It’s also wonderful with roasted potatoes or scrambled eggs.
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