Sorrel Sauce for Fish

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About


flavorful liquid (see notes) 1 cup 250 ml
sorrel purée ¾ cup 185 ml
heavy cream ¼ cup 60 ml
liquid lecithin (optional) 0.6 g
butter 1 oz 30 g
juice of 1 lemon (see notes)
salt and pepper to taste to taste


  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.
  4. Whisk in the butter. Whisk in the lemon juice and season with salt and pepper.