Sorrel Sauce

Name: Sorrel Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: about 2 bunches (80 g) Sorrel; about 1 shallot (40 g) Shallot; 1/6 cup vermouth (40 ml) Vermouth; 1/3 cup white wine (80 ml) White Wine; 1 cup + 1/3 cup fish stock (320 ml) Fish Stock; 1 cup + 2/3 cup creme fraiche (400 ml) Creme Fraiche; 1 Tbsp lemon juice (15 ml) Lemon Juice; sel Salt; poivre Pepper

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

FINISHING SAUCE · SALMON & OTHER FISH

In the published recipe, this is the finishing sauce for salmon with sorrel.

Troisgros's sorrel sauce for salmon.

On the jar

SORREL

Method: stove
Yield: about 2 cups
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Vermouth 40 mlWhite Wine 80 mlFish Stock 320 mlCreme Fraiche 400 mlLemon Juice 15 ml

Ingredients

Sorrelabout 2 bunches (80 g)
Shallotabout 1 shallot (40 g)
Vermouth1/6 cup vermouth (40 ml)
White Wine1/3 cup white wine (80 ml)
Fish Stock1 cup + 1/3 cup fish stock (320 ml)
Creme Fraiche1 cup + 2/3 cup creme fraiche (400 ml)
Lemon Juice1 Tbsp lemon juice (15 ml)
Saltsel
Pepperpoivre

Method

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

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Companion jar

Sorrel Sauce 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)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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