James Peterson

Sorrel Purée

Preparation info

  • Yield:

    2 cups

    • Difficulty

      Easy

Appears in

top 1000Sauces: Classical and Contemporary Sauce Making

Sauces

By James Peterson

Published 1991

  • About

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.

Ingredients

fresh sorrel leaves 1 lb<

Method

  1. Wash the sorrel leaves and drain them thoroughly.
  2. Melt the butter in a straight-sided sauté pan, stir in the lecithin if using, and add the sorrel leaves. If they do not all fit, add some, wait a minute until the first batch starts to wilt, and add the rest in batches.
  3. When all the sorrel leaves have softened and turned a dull green-gray, take them ou