How to make sorrel sauce, a classic French sauce good with poached fish or poultry, or with pasta.
Sorrel Sauce from This is a French classic great with poached fish & poultry.
Recipe: Eggs Poached in Buttery Sorrel Sauce--Photo: Andrew Scrivani for The New York Times
Salmon in Sorrel Sauce Recipe on
Sorrel is a tart, slightly sour spring herb. You can substitute watercress or arugula, if you& like. The bread helps thicken the sorrel sauce for a consistency that is similar to pesto.
Salmon In Sorrel Sauce Recipe with 8 ingredients
Moroccan harira with sorrel sauce is a delicious and warming stew, perfect for cold winter nights. Here is Sarah Raven's version.
sorrel sauce recipe
Salmon in Chervil Sorrel Sauce
This recipe is by Ligaya Mishan and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Seek out sorrel, a dainty green with a powerful pucker! Oxalic acid, also found in rhubarb, makes sorrel suitable anywhere youd use lemon. Make this classic and dish from Food 52 in just 10 minutes!
A recipe for salmon or steelhead trout with sorrel sauce. This recipe is my version of a classic French dish, only my sorrel sauce is much lower in fat than the original.
Tartine’s Country Bread Recipe - NYT Cooking