If you would please indulge me in my over-abundance of sorrel, just one more time, I would so appreciate it. Good thing I love it! And from the last post, I was honored to have turned some of you on to it. Raymund in New Zealand, and John in Chicago, I do hope you both can find it. Margot in Australia, I hope you plant it in your garden now. I know you all will LOVE it! Bright, lemony and light, it works on so many things. So I put together this sorrel sauce to do just that.
This sauce is composed of mainly sorrel (thank goodness it uses a lot!) with a base of yogurt, (I used 2%), which even makes this healthy and relatively low calorie, although it tastes rich and full of flavor, yet light and lemony all at the same time. I used this on sautéed boneless skinless chicken breasts, on seared salmon, as a dip for crackers and even as a sauce for a warm potato salad with some grilled scallions. It’s versatile and super delicious. I made some more last night and threw it in the freezer, because my husband was getting sorrel-ed out!
SORREL SAUCE – makes about 1.5 cups
3 cups packed sorrel leaves, washed and dried
1/2 cup unflavored Greek yogurt (I used 2%)
3 garlic cloves, crushed
3 tablespoons olive oil
1/2 teaspoon Dijon mustard
In a food processor or a blender, place sorrel, yogurt, garlic, olive oil, the mustard, salt to taste and 12 grinds of fresh pepper. Process until it is bright green. Taste and add more salt, if necessary/desired. Refrigerate until needed. Or freeze for future use.