Sorrel Sauce

A classic sauce for salmon. Based on a reduction of white wine and cream, this sauce may be made in advance with just the last minute addition of sorrel.

Category:  Sauces, Dressings & Dips  - 


For 2 people


  • 1 shallot or small onion, finely chopped
  • 250 ml stock
  • 60 ml dry white wine
  • 2 tbs dry white vermouth
  • 200 ml cream
  • of 1/2 lemon
  • ground white pepper
  • of sorrel leaves

Sorrel Sauce Directions

  3. 1. Place the chopped onion in a saucepan with the stock, wine and vermouth, simmering for about 20 minutes until there is a syrupy liquid of about 50ml.
  5. 2. Meanwhile, reduce the cream by half by pouring into a samll saucepan and gently simmering for about 10 minutes.
  7. 3. Strain the stock liquid into a clean saucepan, pressing lightly to ensure all the liquid passes then pour in the reduced cream. Add the lemon juice and season to taste.
  9. 4. Remove the central fibrous stalk from the sorrel, finely shredding the leaves. Add to the re-heated and now warm sauce, where the leaves will quickly wilt.
  11. Serve immediately.

  13. This teams particularly well with salmon fillets and Minted Pea Mash to which I also add a small handful of sorrel as I begin to puree the peas.