Cream sauce with sorrel Sorrel soup in my family is among my favorites, but apart from this dish I used sorrel only in pies. I wanted to expand the application of this wonderful plant in the spring season, as long as there is a possibility. In my favorite French cuisine I discovered a recipe for cream sauce with sorrel. There it is used for dishes with salmon, poultry and vegetables. It seemed tempting to me, and the result did not disappoint me. Moreover, in my arsenal there was one more tasty sauce, giving an exquisite taste even to the most ordinary dishes.
Ingredients:- Sorrel fresh 1 bunch
- Onions 1 pc.
- White semi-sweet wine 100 ml
- Broth chicken 150 ml
- Cream 250 ml
- Butter 50 g
- Salt 0.5 tsp.
- Pepper black ground 1 pinch
- Step 1 For the sauce we need sorrel, cream, chicken broth, white semisweet wine, butter, onions, salt and pepper.
- Step 2 Onions (shallots or onions) are cut into small pieces.
- Step 3 In sorrel, remove the cuttings, carefully wash the leaves and cut into thin strips.
- Step 4 Pour the white wine into the frying pan. Using the recommendations of a French culinary expert, I often use Martini instead of dry or semisweet wine, which gives an extra flavor to the dish. We put the onion in wine and on strong fire bring onion until soft.
- Step 5 Without reducing the heat, add the broth and cream at least 20% fat, salt and pepper. Constantly stirring, cook the mixture until the volume is reduced by half.
- Step 6 Add the sorrel, stir it and when the sorrel changes color, put butter and remove the frying pan from the fire.
- Step 7 We pour the mass into a bowl or a glass for the blender, turning it into a homogeneous sauce.
- Step 8 We pour into the sauceboat, we serve it to ready dishes from poultry, fish, potatoes.