This is a simple purée used for finishing sauces. It must be thinned and enriched with butter or cream, and/or thickened with a hydrocolloid, if it is to be used alone to accompany meats or fish.
|fresh sorrel leaves|
|liquid lecithin (optional)|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.