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Oct. 17th, 2008 08:14 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis 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.
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.
