Creamy sorrel sauce

4 pers.
5 min
8 min
Creamy sorrel sauce

Ingredients for :

4 people
3 g Sorrel
0.5 Units Lemons
Salt, pepper
Pinches Salt, pepper

Method :

  1. Rinse and then drain the sorrel leaves. Cut them in two or three for larger ones.
  2. In a sauté pan, melt 50g of Butter.
  3. Add the sorrel leaves and cook them over low heat until they soften.
  4. Add the rest of the butter, little by little, still stirring.
  5. Incorporate the UHT light cream 15%, lemon juice, salt and pepper to your liking.
  6. 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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