Sorrel Sauce for Fish
Preparation info
Difficulty
Easy
Yield:
2 cups
Appears in
Sauces
Published 1991
Ingredients
| flavorful liquid (see notes) | ||
| sorrel purée | ||
| heavy cream | ||
| liquid lecithin (optional) | ||
| butter | ||
| juice of |
||
| salt and pepper | to taste | to taste |
Method
- Heat the flavorful liquid base.
- Whisk in the sorrel purée until it is evenly distributed.
- 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.
- Whisk in the butter. Whisk in the lemon juice and season with salt and pepper.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.