PANTRYFLEX

On the jar: Pithhouse A L'oseille

stove · pan sauce

★★★ KITCHENPrep 10 minCook 15 min

Pithhouse a L'Oseille

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

A quick pan finish for steak and poultry.

Ratio

Ratio by volume: Vermouth 40 ml, White Wine 80 ml, Fish Stock 320 ml, Creme Fraiche 400 ml, Lemon Juice 15 ml
Vermouth 40 mlWhite Wine 80 mlFish Stock 320 mlCreme Fraiche 400 mlLemon Juice 15 ml

Ingredients

  • Sorrel — 80 g oseille fraiche (fresh sorrel)
  • Shallot — 2 echalotes (shallots), finely chopped
  • Vermouth — 4 cl vermouth (Noilly Prat) (40 ml)
  • White Wine — 8 cl vin blanc sec (Sancerre) (80 ml)
  • Fish Stock — 32 cl fumet de poisson (fish stock) (320 ml)
  • Creme Fraiche — 40 cl creme fraiche epaisse (or double cream) (400 ml)
  • Lemon Juice — jus d'1/2 citron (15 ml)
  • Salt — sel
  • Pepper — poivre

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

Pithhouse A L'oseille 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:

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Provenance

Michel Troisgros. Classic French sauce specialist. Cited awards include: Michelin 3* (Maison Troisgros, Roanne -- continuous since 1968).

Originally published as Sauce a l'Oseille (Sorrel Cream Sauce).

Adapted from a Michel Troisgros recipe (Michel Troisgros / Marie Claire (corroborated by Reporter Gourmet, gillespudlowski.com)).

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 Michel Troisgros / Marie Claire (corroborated by Reporter Gourmet, gillespudlowski.com) (published as “Sauce a l'Oseille (Sorrel Cream Sauce)”). Full citation lives in Provenance.

Companion jar