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!
And the color is so divinely green, it dresses up any dish. This may even work on pork – experiment and have fun!
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
Salt
Pepper
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.
This is great on grilled seafood, chicken, vegetables or as a sauce for a warm potato salad.
Sorrel sauce on grilled salmon with steamed jasmine rice, grilled Japanese turnips and sauteed kale with garlic.
Sorrel sauce on grilled sliced chicken breasts, with oven roasted broccoli and freekeh.
