Creamy Sorrel Sauce

Fresh vegetables French sorrel wiarton farmers' market polka dot hen produce
French sorrel has a delicious lemony tang.

Recipe from Deborah Madison

4 cups or more sorrel leaves

1T butter

2T finely diced onion or shallot

1 cup heavy cream

Sea salt and freshly ground pepper

Cut stems off at the base of the sorrel leaves. Wash but do not dry the leaves and set aside.

Melt the butter in a skillet over med-low heat. Add the onion and cook 2-3 minutes. Add the sorrel and cook until wilted, stirring occasionally. 

Add the cream and bring it to a simmer, season with salt and pepper. Puree in a food processor until smooth.

Serve on steamed potatoes, hard cooked eggs, poached fish, lentils and rice, or freeze for later use. Use 1-2 T per serving. Yields 1 cup.