James Peterson

Sorrel Chaud-Froid

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

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.

Ingredients

heavy cream ½ cup

Method

  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