SORREL SAUCE (CHICKEN, FISH, LAMB OR VEAL)
Steps:
- In a heavy saucepan, soften the shallots and the garlic in the butter. Add the sorrel and cook, stirring, for one to two minutes.
- Add the chicken stock and cook another five minutes. Remove from stove. Peel the garlic and add the flesh to the sorrel. Puree with the sorrel mixture in a food processor and season with salt, pepper and lemon juice to taste.
- Place the sauce in a small saucepan and keep warm until ready to serve.
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