Sorrel Sauce: A Centuries-Old Taste Sensation

The wonderful world of culinary arts is one of continuous discovery and surprise. The simplest ingredients can often form the basis for the most striking and memorable dishes. Take, for example, the humble sorrel, a green leaf that adds a unique, slightly sour character to any dish in which it is used. The star of our beloved sorrel sauce, sorrel forms the heart of a sauce that is both simple and enchanting.

Sorrel is a plant that has withstood the test of time and has traveled the world. As early as the time of the ancient Egyptians, Greeks, and Romans, sorrel was valued. The Greeks used it as a general health remedy and the Romans enjoyed its fresh taste. During the Middle Ages, sorrel was a staple in the monastery gardens, where monks cultivated it for its medicinal properties. It was used as a remedy for a range of ailments, from digestive problems to skin diseases.

But sorrel is not just a plant of the past. It can also be found in modern gardens, in both the Netherlands and Belgium, and it even grows wild along the roads. And in the kitchen, sorrel is an ingredient that is slowly but surely regaining popularity. With the growing interest in 'forgotten vegetables' and locally grown food, sorrel is starting to reappear in recipes and menus.

A fun fact about sorrel is that its leaf is rich in vitamin C and iron. This not only makes it a delicious, but also a healthy addition to your dishes. The slightly sour taste of sorrel is due to the oxalic acid in the leaves, which gives a fresh and unique aroma to dishes.

Our sorrel sauce is a perfect example of how this plant can be used beautifully in the kitchen. The combination of the sour sorrel, sweet shallots, creamy cream, rich meat glaze, and the subtle taste of white wine creates a harmonious balance that is a true treat for the taste buds.

Sorrel sauce is exceptionally versatile and can be served with a multitude of dishes. Traditionally, it is a classic accompaniment to fish dishes, especially in French cuisine. The fresh sour taste of the sorrel forms a beautiful contrast with the rich, fatty flavors of fish such as salmon or trout. However, the sauce can also be excellently combined with white meat such as chicken or pork, where it adds a delightful freshness to the dish.

Sorrel sauce can also be excellently combined with eggs, it can add a delicious fresh taste to a simple scrambled egg or omelet.

There is much to tell about sorrel sauce. This sauce has an interesting history, which dates back to the time of the medieval monastery gardens where sorrel was cultivated. At that time, many simple but flavorful sauces were made, of which sorrel sauce is an excellent example. Over the centuries, the popularity of sorrel sauce has gone up and down, but recently it has made a comeback thanks to the growing interest in traditional cooking techniques and ingredients.

In some cultures, like in France, sorrel sauce is considered a kind of national treasure. It has a special place in the hearts of many chefs and food lovers, and it is often served at traditional feast meals. The famous French chef Auguste Escoffier, often considered the founder of modern French cuisine, was a strong advocate of sorrel sauce. He believed that the simple, fresh taste of sorrel formed a perfect contrast with the rich, complex flavors of many French dishes.

A fun anecdote about sorrel sauce is that it is sometimes also called "green butter sauce," because the sorrel gives the sauce a beautiful green color. This not only provides a beautiful visual element to the dish, but also contributes to the overall taste experience.

When preparing sorrel sauce, it is important to remember that the leaves can quickly lose their bright green color if they are cooked for too long. Therefore, it is usually recommended to add the sorrel at the last moment and not to overcook the sauce.

In short, sorrel sauce is a delicious and versatile sauce that has both a rich history and a bright future in the culinary world. It is a beautiful example of how the simplest ingredients can be transformed into something truly special.

Sorrel sauce

Category:	Sauces and Dips
Cooking Time:	15 min
Portions:	4 Note: ingredients are only indicative.
Kitchen:	French Cuisine
Cost Range:	Cheap

Ingredients:

150 gr Shallots

1 dl White wine

50 gr Butter

1 dl Béchamel sauce

5 dl Cream

1 tbsp Meat glaze

300 gr Sorrel

1 pinch Pepper

1 pinch Salt

Instructions:

Start by finely chopping the shallots. You want them to be as small as possible so they can easily be sautéed.
Sauté the finely chopped shallots in some butter. Do this on medium heat until they are soft and a little translucent, but not brown.
Now add the white wine to the pan. Let it simmer and reduce until the liquid is about half. This helps to evaporate the alcohol and concentrate the flavors of the wine.
Then add the béchamel sauce, cream, and meat glaze to the pan. Stir well to combine all ingredients. Let it simmer gently so that the sauce gets a chance to thicken a bit.
Strain the sauce to remove any lumps or chunks and ensure a smooth texture.
Now clean the sorrel: rinse the leaves under cold water and then cut them into chiffonade (thin strips).
Finally, add the chiffonade of sorrel to the sauce. Stir gently to mix the sorrel into the sauce. The sorrel gives the sauce a fresh, slightly sour taste. Serve the sauce immediately while it's still hot.

Tags:

Sauce
sorrel