alevia's kitchen
Short Description
Silky, herb-forward sorrel cream sauce with bright white wine and lemon—rich yet fresh, and perfect spooned over fish or tossed with stuffed pasta.
Ingredients
1 shallot, finely diced
2 oz white wine
2 tablespoon Sorrel
1 tablespoon tarragon
1 oz lemon juice
6 oz heavy cream
2 oz salt and pepper
Preparation
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.