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Once a common ingredient in soups, stews, salads and sauces, sorrel vanished from use for many years. Now this delightful leafy green loaded with vitamin C and promoted as a cancer remedy has made its way back to the kitchen. This herb has a tart, lemony flavor and is a staple of French cuisine. A sorrel sauce is especially good when used to go over salmon. 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.


Sorrel Basil Sauce


4 cups of sorrel leaves
1 tbsp. butter
1 large, finely chopped, peeled shallot
½ cup heavy cream
Freshly ground black pepper


Wash sorrel leaves, shread them and set aside. Melt butter in a large skillet over medium-low heat. Add shallot and cook stirring often until almost soft – about 3 min. Add sorrel and cook until leaves are wilted and tender, 5-10 min. Add heavy cream and bring to a simmer. Season to taste with salt and pepper. Spoon over fish.