Cold Sorrel Sauce for Fish

Preparation info
  • Makes about 1 cup , enough for

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

Like the following recipe for Cold Basil Sauce for Fish, this is designed to be served cold over hot fish.

Here, however, you have the sharp, sour taste of sorrel and a dash of Tabasco.

Ingredients

  • 1 egg
  • About 2 cups loosely packed sorrel leaves, roughly chopped
  • Salt
  • Tabasco

Method

  1. Bring a small pot of water to a boil. Pierce the broad end of the egg with a pin, then gently lower it into the boiling water. Reduce the heat to a simmer and cook for 6 minutes (if large) to 7 minutes (if extra-large). Run the egg under cold water until cool enough to peel, then peel gently (don’t worry if the egg breaks) and place in a blender.
  2. Add <