(no subject)

[madbaker]

This week's Resolution Recipe: Sorrel Sauce.

1/2 cup chopped fresh sorrel
3 T minced green onions
1 1/2 tsp fresh lime juice
2 T white wine
1 cup cream (I used half and half)
salt and white pepper to taste

Combine sorrel, wine, and green onions in a small saucepan. Stir over medium heat until the sorrel wilts, about 2 minutes. Add cream and lime juice. Bring to a boil and reduce to sauce consistency, about 12 minutes. Transfer to blender and puree; return to saucepan and season. Serve warm.

What worked: It was okay, in a slightly-sour sorrel way. Nice pale green.

What didn't: Obviously boiling half-and-half down to a thick sauce took a lot longer than heavy cream would have. The sauce didn't turn green until it was pureed.

Will I make it again? I doubt it. Too much work for an indifferent result. I liked sorrel mayo better.

Comments

[etaine-pommier.livejournal.com]

I love sorrel - yum. But I've never had luck with cream-based sorrel anything - the cream seems to blunt the brightness of the sorrel instead being the right foil for it...

[kahnegabs.livejournal.com]

Hey there Mad Baker: do you have a good recipe for something I can do with arugula? I have a LOT of it that came in my veggie box and have no ideas.

[madbaker.livejournal.com]

I tend to eat it raw in salads or cook it in omelettes, but I've also done this (http://madbaker.livejournal.com/459798.html).

[kahnegabs.livejournal.com]

Thank you kindly sir. That will do quite nicely! I think the carrots will be a nice addition.