Sorrel is one of my all-time-favorite perennials and it can be used to create a sauce that adds lemony brightness to many meals. Sorrel is a low-fuss plant to grow but you can also find it at some farmers’ markets. As an alternative, you can use spinach and increase the amount of lemon juice to create something that comes close to sorrel’s consistency and tartness. This sauce works well with roasted potatoes, grilled salmon or asparagus. You can also use it as a dip or spread on a sandwich. It is best served the day you make it.
Ingredients
SERVINGS: ¾ cup Cup(s)
- ¾ cup chopped sorrel, stem and rib removed
- ¼ cup chopped parsley
- ¼ cup chopped chives
- 2 cloves garlic, chopped
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ½ cup plain yogurt
Preparation
Puree all ingredients except yogurt in food processor.
Adjust seasonings.
Whisk in yogurt.
