Sorrel Chaud-Froid

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About

Sorrel purée gives this chaud-froid an irresistible acidity that offsets its richness; the color is somewhat drab, but the flavor compensates for it. It is an excellent coating for cold barbecued chicken or fish.


heavy cream ½ cup 125 ml
sorrel leaves, 2 large handfuls 3 oz 75 g
full-flavored gelée cups 375 ml
salt and pepper to taste to taste


  1. Combine the cream and sorrel leaves in a 2-quart (2 liter) saucepan.
  2. Bring the mixture to a simmer for 5 minutes.
  3. If you have access to a rotor stator homogenizer, shear the hot mixture to completely integrate the sorrel. If you don’t have a rotor stator homogenizer, purée for 30 seconds in a blender or with an immersion blender. Do not try to blend the mixture when it is cold or the cream may curdle.
  4. Stir in the gelée and bring the mixture to a simmer. Reduce as needed to thicken, or thin with water or more cream if too thick.
  5. Strain through a fine chinois and season well with salt and pepper.