Method :
-
Cut the sorrel leaves into thin strips
and combine with the cream in a small, non-aluminium saucepan.
-
Bring to the boil and simmer, mashing
the leaves until incorporated with the cream.
-
This should take 4 minutes.
-
Season with the salt.
Makes about 185 ml
A simply made, tart sauce for beans,
asparagus, cauliflower and other not too strongly flavored vegetables.
|
Want to
know more about ?
Subscribe
to our newsletter.
|
|