Sorrel Sauce

• 100 g (4 oz) sorrel leaves
• 2 chopped shallots or 2

Strip sorrel off the stems, wash, and cut the leaves into small strips. Boil shallots/onions with the wines and 4 tablespoons of water, until liquid has almost vanished. Put the onions with the yolks into a blender and whizz at top speed for 30 seconds. Return to the pan. Cut up the butter and melt with half the sorrel leaves. When almost boiling, remove from heat, pour onto yolks very slowly,