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Sorrel Sauce Recipe

Ideal for fish or chicken - depending on which stock is used. Noilly Prat is an essential ingredient to bring the best out of this sauce - other vermouths don't have the same attributes when cooked.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.


For Six Helpings:

2 oz/60gr Sorrel

1 oz/30gr Butter

1 oz/30gr peeled and finely-chopped Shallots or mild Onions (Spanish are mild)

4 fl oz/100ml Noilly Prat (use dry white wine if no N.P. but the result won't be the same)

8 fl oz/200ml Vegetable or Mild Chicken Stock

8 fl oz/200ml Double Cream

Salt and freshly-ground Pepper, to taste


1.Wash the sorrel leaves, then strip them off their stalks, as you would with fresh spinach.

2. Chop them up finely. The easiest way of doing this is to roll them up like a cigar before chopping.

3. Melt the butter, over a low heat, in a wide pan, add the finely-chopped shallots or onions, and 'sweat' them for 2 minutes - but don't allow them to colour.

4. Add the chopped sorrel and continue cooking slowly for a further minute.

5. Add the Noilly Prat and stock, slightly increase the heat, and reduce the liquid my half.

6. Add the cream and let it bubble for about 2 minutes.

7. Season with salt and pepper.


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