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Sonia Stevenson

Salmon and Sorrel Sauce

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000Great British Chefs
Great British Chefs

By Kit Chapman

Published 1989

  • About

Ingredients

  • 2 handfuls of sorrel leaves
  • 350 g (12 oz) unsalted butter

Method

To make the sauce, sauté the sorrel in 50 g (2 oz) of the butter for 1 minute until khaki coloured all over. Liquidize the egg yolks and water. Melt the remaining butter to boiling point and pour ove

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