Sorrel Purée
Preparation info
Difficulty
Easy
Yield:
2 cups
Appears in
Sauces
Published 1991
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 | ||
| butter | ||
| liquid lecithin (optional) |
Method
- Wash the sorrel leaves and drain them thoroughly.
- 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.
- 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.
- Reduce the liquid remaining in the sauté pan until it becomes syrupy, and add it to the sorrel leaves.
- 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.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.