Green Sorrel Sauce
This versatile sauce is delicious spooned over braised or baked fish, leg of lamb, boiled or roasted potatoes, dolloped on crackers and cream cheese. Be experimental!
Ingredients
2 cups sorrel, coarsely chopped (or mix of 1 cup sorrel and 1 cup other greens like spinach, parsley, watercress, etc.)
1 large clove garlic, (or 1 Tbsp. minced green garlic)
1 Tbsp. capers
2 anchovy fillets in oil, (optional, but double capers if not using anchovies)
3 Tbsp. almonds, walnuts or hickory nuts, coarsely chopped and toasted
¼ cup local cold-pressed sunflower oil or olive oil
Salt and black pepper to taste
Directions
Chop sorrel (and other greens if using), garlic, capers, and anchovies (if using) until uniformly small crumb size. Scrape into a bowl and stir in nuts, oil, salt and pepper. Taste and adjust as necessary. Serve immediately or pack into a glass jar, cover surface with oil, and store in fridge for up to a few days. Makes about ¾ cup.
Suggestions
Note: You can make this in a food processor like pesto, but it’s easy to lose the coarse texture that’s desired with this sauce, so we recommend chopping the ingredients by hand.
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