Preparation info

    • Difficulty


Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About


  • 1 French shallot
  • 100 ml ( fl oz/approx ½ cup)


Peel and finely chop the French shallot. Put the white wine with the French shallot in a saucepan, reduce until almost dry, add the fish stock and the cream, reduce until it reaches the desired consistency. Finely chop the sorrel, add it to the sauce, cook for 5 minutes then season.