Sorrel Sauce for Steamed Broccol

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Sorrel Sauce for Steamed Broccol

 

1/2 cup dry white wine

1 medium shallot, minced

1/2 cup cream

1 bunch sorrel, leaves only, shredded or finely chopped

1/4 cup veggie broth or water

sea salt and fresh ground pepper to taste

1 or 2 bunches broccoli, washed and cut into large pieces

 

Combine the wine and shallot in a small saucepan or pot and simmer over low

heat until reduced by half, about 10 minutes.

Stir in the cream and simmer until the sauce thickens slightly, about 5

minutes.

Stir in the sorrel, you may need to add it in batches so it fits in the pan and

then simmer with the cream for 5 minutes.

Stir in the broth or water and simmer the sauce, while stirring, until it

reaches the consistency you like.

Season to taste with salt and pepper.

Serve over lightly steamed broccoli.

 

 

 

 

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