Stabilized Sorrel Sauce for Fish

Preparation info

  • Difficulty

    Easy

  • Yield:

    2 cups

Appears in

Sauces

By James Peterson

Published 1991

  • About

There are times, especially during a long dinner service, when the sauce may sit in a steam table for hours and separate. To avoid this, and to assist the purée in functioning as a thickener and emulsifier, hydrocolloids—here xanthan gum, Ultra-Sperse 3, and liquid lecithin—can be added to the purée before it is used.

Ingredients

court-bouillon or fresh fish stock 1 cup 250 ml
sorrel purée ¾ cup 185 g
xanthan gum 0.9 g
ultra-sperse 3 0.4 g
heavy cream ¼ cup 60 ml
liquid lecithin 1 g
lemon juice 1 tbsp 15 ml
butter 1 oz 30 g
salt and pepper to taste to taste

Method

  1. Heat the court-bouillon and whisk in enough sorrel purée to give it the consistency you’re looking for. Use an immersion blender to blend in the xanthan gum and Ultra-Sperse 3.
  2. Heat the cream in a small saucepan until it comes to a simmer, then stir in the lecithin. Blend the cream into the purée. Add the lemon juice and swirl in the butter. Season with salt and pepper.