Sorrel Sauce


Prep time: 
5 minutes


A quick and simple sauce that adds a bit of 'je ne sais quoi' to fish or chicken dishes


  • 1 bunch of sorrel, gently washed and woody stems removed
  • 1 egg yolk
  • 25g butter
  • 3 tablespoon cream or creme fraiche


  1. Gently melt the butter in a small saucepan.
  2. Finely shred the sorrel leaves, add them to the melted butter and cook very gently for a few minutes – stirring every now and then.
  3. Add the cream or crème fraiche and warm through but don’t let it quite boil, then remove from the heat.
  4. Allow the sauce to cool slightly then add a sprinkle of salt, pepper and a small pinch of sugar.
  5. Serve over cooked fish, chicken or poached eggs.