Sorrel sauce can be made quickly to accompany fish and eggs. A thick version is also good with lamb chops.
- 2 cups sorrel leaves
- 1 tbsp butter
- 1⁄2 cup crème fraîche or whipping cream
- salt and freshly ground black pepper
Directions: remove any thick stems from the sorrel and cook the leaves gently in the butter. They will wilt quickly. Stir in the cream just a little at a time; sorrel is acidic, so you will need to balance the sorrel and the cream. Taste and find the balance that suits you. Season with a little salt and pepper.