Sorrel Sauces

Sorrel purée is used in sauce making as both a flavoring and thickener. Depending on the style of a restaurant, sorrel purée can be kept on hand and stirred into last-minute reductions or used to thicken and flavor sauces made in advance. It is almost always used in conjunction with butter or cream and is often thickened with a hydrocolloid.

The amount of sorrel purée to use will vary, depending on the desired thickness of the finished sauce. For a thick purée that should be served on the side, add 1 cup (250 milliliters) liquid to 2 cups (500 milliliters) purée. For a thin, almost broth-like consistency, 1 cup (250 milliliters) purée can be used to thicken 3 cups (750 milliliters) liquid.