Ingredients // Vegetables

Sorrel sauce

cream sauce with sorrel sorrel soup in my family among the favorites, but in addition to this dish I used a dock only cakes.I wanted to expand the use of this wonderful plant in the spring season, while you can.In my favorite French cuisine I have found the recipe cream sauce with sorrel.There it is used for dishes with salmon, poultry and vegetables.I thought it was tempting, and the result did not disappoint me.Moreover, in my arsenal I have another delicious sauce, which gives even the most refined taste of the usual dishes.

  • 1 bunch fresh sorrel
  • Onion 1 pc.
  • semisweet white wine 100 ml chicken broth
  • 150 ml cream 250 ml
  • Butter 50 g Salt
  • 0.5 h. Liter.
  • ground black pepper 1 pinch
  • Step 1 For the sauce we need sorrel, cream, chicken broth, white semi-sweet wine, butter, onion, salt and pepper.
  • Step 2 onions (shallots or onions) cut into medium-sized pieces.
  • Step 3 In sorrel remove cuttings, carefully wash the leaves and cut into thin strips.
  • Step 4 Pour into a pan of white wine.Using the recommendations of a French chef, I often instead of dry or semi-sweet wines using Martini adds extra flavor dish.Put a wine and onions over high heat we bring onions until soft.
  • Step 5 Reduce the heat, add the broth and cream, not less than 20% fat, salt and pepper.Stirring constantly, cook the mixture to reduce the volume by half.
  • Step 6 Add the sorrel, stir, and when the dock change color, put the butter and remove the pan from the heat.
  • Step 7 shimmer weight in a glass bowl or blender, is transformed into a homogeneous sauce.
  • Step 8 is poured into a gravy boat; we also to prepare meals of poultry, fish and potatoes.

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