Sorrel in French
6 servings
40 minutes
French sorrel is a tender, velvety dish that pairs perfectly as a side for eggs or meat. French cuisine has long been renowned for its ability to transform simple ingredients into exquisite flavor compositions, and this recipe is a vivid example. The base of the dish is sorrel, which has a slight tartness balanced by butter and cream sauce. The addition of egg yolks gives it softness and rich flavor. Traditionally served with omelets or white meat, it also pairs well with fish. Its history traces back to ancient French village recipes where sorrel was a key ingredient in spring cuisine. Today, this tender, warming sauce remains a favorite among fans of refined gastronomy.
1
Remove the stems and wash the sorrel leaves. Pour 3-4 liters of water into a large pot and add 1 tablespoon of salt. Add the sorrel to the pot, bring to a boil over high heat, and cook for 10 minutes. Drain the water. Chop the leaves finely.
- Salt: to taste
- Sorrel: 2 kg
2
Melt the butter in a pot, add flour and cook, stirring, for 2 minutes. Slowly pour in the milk while stirring, and cook for another 4 minutes. Add salt and sorrel. Mix well, cover, and simmer on low heat for 10 minutes.
- Butter: 50 g
- Wheat flour: 1 tablespoon
- Milk: 500 ml
- Sorrel: 2 kg
3
Lightly beat the yolks, slowly pour in some liquid from the pot to avoid lumps. Then mix this mixture into the sorrel. Season to taste and serve as a side dish with eggs or meat.
- Egg yolk: 2 pieces
- Salt: to taste