PANTRYFLEX

stove · cream sauce

CHAMPION CHEFPrep 10 minCook 15 min

Cedarpier Sorrel Cream

Independent adaptation of a publicly published Francis Blais recipe. Not affiliated with, sponsored by, or endorsed by Francis Blais.

From a champion chef's kitchen.

Ratio

Ratio by volume: White Wine 60 ml, Vermouth 30 ml, Fish Stock 125 ml, Creme Fraiche 125 ml
White Wine 60 mlVermouth 30 mlFish Stock 125 mlCreme Fraiche 125 ml

Ingredients

  • Butter — 75 g (1/3 tasse) de beurre (divided)
  • Shallot — 1 échalote française, hachée finement
  • White Wine — 60 ml (1/4 tasse) de vin blanc sec
  • Vermouth — 30 ml (2 c. à soupe) de vermouth
  • Fish Stock — 125 ml (1/2 tasse) de fumet de poisson
  • Creme Fraiche — 125 ml (1/2 tasse) de crème fraîche épaisse
  • Sorrel — 1 botte d'oseille (grosses feuilles), hachées (80 g)
  • Salt — Saler (3 g)
  • Pepper — poivrer (0.5 g)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Cedarpier Sorrel Cream wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 2 national awards

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Provenance

Francis Blais. Canadian / Quebec contemporary. Cited awards include: Top Chef Canada winner S8 (2020).

Originally published as Sorrel Cream Sauce.

Adapted from a Francis Blais recipe (Francis Blais / RICARDO (saumon à l'oseille; re-eligible under §1 v2 2026-07-18)).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Francis Blais / RICARDO (saumon à l'oseille; re-eligible under §1 v2 2026-07-18) (published as “Sorrel Cream Sauce”). Full citation lives in Provenance.

Companion jar