Recipes
Creamy sorrel sauce
4 pers.
5 min
8 min
![Creamy sorrel sauce](/sites/default/files/styles/video_cover/public/recipe/2021-08/Recette%20Sauce%20oseille_Cr%C3%A9dits%20Photo%20D3%20Studio_Droits%20LAITA%20Paysan%20Breton_HD.jpg.webp?itok=M_Lj5pj6)
Ingredients for :
4
people
![Thick Crème Fraîche](/sites/default/files/styles/ingredient/public/product/2021-11/3412290001822-Creme-fraiche-PB-45cl-face-3D.png.webp?itok=2dBNYFsC)
![Sorrel](/sites/default/files/styles/ingredient/public/ingredient/2023-04/Oseille.jpg.webp?itok=soTsGN8o)
3
g
Sorrel
![Lemon](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_21298597.jpg.webp?itok=bAwNC2br)
0.5
Units
Lemons
![Salt, pepper](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_26744361_0.jpg.webp?itok=BNy-_JxI)
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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