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SORREL SAUCE (Recipe)

recipes



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SORREL SAUCE (Recipe)



Cook 2 chopped shallots in ½ wineglass (generous) dry vermouth, and reduces by half. Add 1 wineglass double heavy cream and reduce again until the sauce is thick and smooth. Add 150 g finely shredded SORREL leaves, season with salt and pepper, boil again briefly, and allow cooling. Just before serving, add a few drops of lemon juice.

This sauce is especially good with fish.


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