Recipe: Sorrel Sauce
- posted on: May 25, 2020
- posted by: Kari Fetrow
Hi foodies! Kari here, coming at you with a simple sauce recipe that can be used on fish, veggies, grains, salad, pork, you name it. Sorrel is an herb that is only available for a short time during the year in the Pacific Northwest, so get it while you can. It is most often used for its lemony flavor, and if you haven’t tried it, you will be amazed at just how lemony it is! I know I was the first time I tried it. Go ahead, give it a try and let us know what you think!
Basic Sorrel Sauce
makes about 1 cup of sauce
2 c. sorrel leaves, mature stems removed
1 clove garlic, whole
1/3 c. Samish Bay Whole Milk or Greek Yogurt
1 tbsp chives, diced
salt + pepper
Add the sorrel, yogurt and garlic to a food processor or blender and blend for 20-30 seconds, until smooth. Stir in the chives, salt, and pepper to taste. Put in the fridge for up to 4 days. Freeze in ice cube trays for up to 2 months.
Sorrel Sauce with Watercress, Parsley, + Chives
Adapted from Vegetable Literacy by Deborah Madison
makes about 2 cups of sauce
1 c. Samish Bay Whole Milk or Greek Yogurt
2 tsp. sunflower or walnut oil
1 egg, hardboiled, yoke only
1 c. sorrel leaves, packed coarsely chopped, mature stems removed
1 c. watercress leaves
1/2 c. parsley, large stems removed
2 tbsp. chives, chopped
salt + pepper
Put the yogurt, oil, and egg yolk into a food processor or blender. Puree until smooth, about 30 seconds. Add the sorrel, and pulse to break the leaves up. Then add the watercress and parsley and pulse a few more times until the puree is a smooth green color. Stir in the chives, salt, and pepper. Refrigerate for 3-4 days or freeze for up to 2 months.