Sorrel Purée

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


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.


fresh sorrel leaves 1 lb 500 g
butter 1 oz 30 g
liquid lecithin (optional) 0.6 g


  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 out of the pan with a slotted spoon, pressing them against the side of the pan to extract any liquid. Put the leaves in a bowl.
  4. Reduce the liquid remaining in the sauté pan until it becomes syrupy, and add it to the sorrel leaves.
  5. The leaves can be puréed in a food processor or blender, with an immersion blender, or chopped by hand. Force the mixture through a fine-mesh drum sieve.