Sauce crème à l’oseille

• 2 cups (½ L) heavy cream
• ¼ pound (115

Simmer the cream in a heavy-bottomed saucepan over medium-low heat for 10 to 15 minutes, until it has reduced by about one-third and has thickened slightly. Stir in the sorrel and allow it to wilt in the sauce for 1 or 2 minutes over heat. Add the salt and pepper, tasting carefully for seasoning.

The sauce can wait for an hour at room temperature; stir over gentle heat to rewarm.