Sorrel

Sorrel is undeservedly ignored by American cooks, who in all fairness have little access to it, even in summer when it is in season and easy to grow. It has a sharp, tangy flavor that makes it an excellent accompaniment to fish and white meats. It softens as soon as it comes in contact with heat, so it is easy to purée and use as both a flavoring and a thickener.

Sorrel is used in sauce making in two ways. In one method, the raw leaves are rolled and cut into thin strips (chiffonade) and added to white sauces at the end; in the other method, the sorrel is stewed by itself or with a touch of cream or butter, finely chopped or puréed with a food processor, and, for a more refined texture, forced through a drum sieve or coarse strainer.