Page title and description
Sauces, conserves & preserves
Sorrel sauce
This quick, simple sauce complements poached fish, poultry and pasta. It's also a natural partner with eggs – so use it to fill an omelette or drizzled over poached eggs on toast.
Ingredients
- 20g butter
- 200g sorrel, shredded
- 1 heaped tbsp crème fraîche (or double cream)
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
5 min
PT5M
-
Step 1
Melt the butter in a small pan, stir in the sorrel and cook gently until it has just wilted.
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Step 2
Stir in the crème fraîche, cook for 1 minute, then season to taste. Serve hot.