Sorrel Sauce

Steps

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  1. Clear the leaves of sorrel from dense stalks, sifting out the damaged leaves at the same time. Then rinse the leaves, eliminating the dust, dry it completely by woven towel, spread them in one layer.
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  2. Chop sorrel with a knife.
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  3. Set the pan on a hot plate, melt a piece of butter
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  4. Throw a portion of flour in melted butter, fry it until the light yellow color vigorously stirring(for about 2 minutes).
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  5. Then load the chopped sorrel evenly around the perimeter of the pan. Sauté sorrel for another 2 minutes, and during this period, it will become softer and change its color.
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  6. Gently pour broth into the pan. For the sauce to turn out lower in fat, it is better to use chicken broth.
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  7. Then throw a little ground ginger into the mix, season it with salt and pepper. Rinse and chop parsley, add it to the remaining components.
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  8. In conclusion, download a specified amount of thick cream, stir thoroughly, dissolving the sour cream in a liquid base as much as possible.
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  9. When all the components are thrown into the pan, simmer the ingredients on a small heat under a lid for about 5 minutes.
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  10. Cool the mass slightly, pour it into a deep bowl, whisk by an immersion blender until homogeneous sauce.
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  11. ill a special gravy boat with ready sauce.