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Sorrel Sauce

Ingredients
  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
Directions

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
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Interest: 
Healthy

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