Sorrel Sauce

  • Serves

    makes 1 Cup

By SAVEUR Editors

Published on October 23, 2000

When serving meat, fish, or poultry with this sauce, reserve cooking juices and add them with the cream to thin the sauce and give it a richer flavor.


  • 4 cups sorrel leaves
  • 1 tbsp. butter
  • 1 large, finely chopped, peeled shallot
  • 12 cup heavy cream
  • Salt
  • Freshly ground black pepper


Step 1

Wash sorrel leaves, then remove center ribs and stems. Shred leaves and set aside.

Step 2

Melt butter in a large skillet (avoid using aluminum or cast iron) over medium-low heat. Add shallot and cook, stirring often, until almost soft, about 3 minutes. Add sorrel and cook, stirring often, until leaves are wilted and tender, 5-10 minutes. Add heavy cream and bring to a simmer. Season to taste with salt and pepper. Spoon over fish, if you like.

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