James Peterson

Sorrel Sauce for Fish

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

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

By James Peterson

Published 1991

  • About

Ingredients

flavorful liquid (see notes) 1

Method

  1. Heat the flavorful liquid base.
  2. Whisk in the sorrel purée until it is evenly distributed.
  3. Heat the cream until hot but not boiling. If using the lecithin, stir it into the cream. Add the cream to the sauce base and check the consistency. If the sauce is too thin, add more purée. If it is too thick, thin it with more of the liquid base or cream.