Place the shallots and white wine in a saucepan and let them simmer for 3 minutes. Next, incorporate the lemon juice and tarragon, continuing to simmer for an additional 5 minutes.

Pour in the heavy cream and season with salt and pepper. Bring the mixture to a boil, then let it simmer for 5 minutes until it reduces by a quarter. Add the sorrel and stir until everything is well combined; adjust the seasoning if necessary.

Blend with a immersion blender until smooth.

This sauce is perfect for fish or fresh stuffed cheese pasta.