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Sorrel Sauce

  Fresh spinach leaves 1 Cup (16 tbs), well washed
  Sorrel leaves 2 Cup (32 tbs), well washed
  Boiling salted water 1 Cup (16 tbs)
  Whole eggs 2
  Dijon mustard 2 Teaspoon
  White wine vinegar 2 Teaspoon
  Peanut oil 1 Cup (16 tbs)
  Finely minced green onions 3 Tablespoon
  Freshly ground white pepper To Taste
  Salt To Taste

Add spinach and sorrel leaves to water and cook 2 to 3 minutes.
Drain thoroughly, pressing out all moisture.
Mince finely and reserve.
In blender or food processor combine eggs, mustard and vinegar; blend until smooth.
With machine on high speed, start adding oil by drops, blending until mixture is thick and smooth.
Add spinach and sorrel mixture with onions and blend until smooth.
Season with salt and pepper to taste.
Chill thoroughly.
The sauce can be prepared one or two days ahead of time and chilled.

Recipe Summary

Difficulty Level: 
Better Buy
Side Dish

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Average: 3.9 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2208 Calories from Fat 2105

% Daily Value*

Total Fat 238 g365.9%

Saturated Fat 41 g204.9%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 560.9 mg23.4%

Total Carbohydrates 13 g4.3%

Dietary Fiber 8.6 g34.4%

Sugars 2 g

Protein 18 g36.5%

Vitamin A 96.5% Vitamin C 191.3%

Calcium 21.2% Iron 44.5%

*Based on a 2000 Calorie diet

Sorrel Sauce Recipe