fatcook

I was going to post yesterday but any day that I declaim that there is not enough bourbon or chocolate, is not a good day to post anything. My office mate wisely left me alone. Today was looking better, then this afternoon hit. There’s still not enough chocolate.

Sorrel Sauce

Makes about 1 cup

3 cups of sorrel

3 tbsps. Unsalted butter

½ cup heavy cream

Salt and pepper to taste

Cayenne to taste, optional

Ground nutmeg to taste, optional

Wash sorrel and remove stems and any woody ribs. Roll leaves into a log and thinly slice.

In a large saucepan, melt butter. Add sorrel and cook, stirring, over medium heat until it melts into a puree, about 2-3 minutes. Whisk in the cream. Simmer for 2-3 more minutes while adding the seasonings. Sauce will thicken.

Serve hot or let chill for a least 4 hours.

Goes great with fish, chicken or vegetables.