Sorrel Sauce Recipe - How to Make French Sorrel Sauce (2024)

FAQs

How do you prepare sorrel for eating? ›

Steam leaves until wilted or cook them in a little butter. Sorrel cooks and reduces in volume quickly. The cooked leaves may turn a drab khaki color. Sorrel is best served in combination with other foods.

Most people use clove and cinnamon to flavor their sorrel. I've even seen people add bay leaf. I'm simple and I like the simple flavor of cinnamon in my sorrel. But you could add clove and or a bay leaf when boiling if you like those flavors.

Broad leaf sorrel has slender, arrow-shaped leaves. French or Buckler leaf sorrel has small, bell-shaped leaves, while red-veined sorrel has a slender, tapered leaf with the namesake screaming red veins throughout.

Sorrel sort of looks like spinach; common sorrel has spear-shaped, deep green leaves, while French sorrel's leaves are a bit wavier. Both have reddish-brown flower clusters when allowed to bolt. French sorrel is said to be more mild (i.e., less sour) than common sorrel.

It bump up the acidic quality of salads (just use less vinegar or lemon juice), and is great eaten raw. It also cooks down quickly in a sauté pan. It gets "mushy," which makes it ideal for blending into sauces and vinaigrettes. Sorrel adds some kick to this simple salad.

If you experience any adverse symptoms after eating it or are allergic to other plants in the same family, such as rhubarb, buckwheat, and knotweed, you may need to avoid it. It's also worth noting that sorrel contains oxalate, a common plant compound that can block the absorption of minerals like calcium (17, 18).

Improved digestion: Sorrel is a good source of fiber, which helps to promote healthy bowel movements and digestion. It may help to reduce constipation, and can also help in preventing heart disease by reducing cholesterol.

Sorrel is a nutritional powerhouse, providing significant amounts of important micronutrients, including vitamin A, a fat-soluble vitamin that helps you to maintain healthy vision, skin, immune function, growth, and reproductive health and vitamin C, an important antioxidant that helps the body resist infection.

Rumex alpestris) is a plant in the buckwheat family, used as a culinary herb. Its common names include French sorrel, buckler sorrel, shield-leaf sorrel, and sometimes the culinary name "green-sauce". L. Acetosa scutata (L.)

What is the best way to use sorrel? ›

Sorrel is classically paired with cream, sour cream, or yogurt. This adds a vibrant green color and tartness to these plain items as their fatty creaminess tames the sharp flavor of the sorrel. Sorrel is also a great addition to other cooked greens.

Sorrel is POSSIBLY UNSAFE when taken by mouth in large amounts, since it might increase the risk of developing kidney stones. There is also a report of death after consuming a large amount (500 grams) of sorrel.

Sorrel's purported properties as a tenderizer and aid to digestion are related to its abundance of oxalic acid. This natural chemical gives sorrel its tart citrus flavor. Because of its load of oxalic acid, sorrel should not be cooked in unlined aluminum or cast iron.

Wood sorrel is UNSAFE, especially when used when used in higher doses. Wood sorrel can cause diarrhea, nausea, increased urination, skin reactions, stomach and intestine irritation, eye damage, and kidney damage. Swelling of the mouth, tongue, and throat can make speaking and breathing difficult.

Sorrel has a vibrant tart flavor similar to cranberries or currants. It is most often served as a sweet tea over ice, though you can have it hot too. The flower is edible, and can make a bright addition to salads.

What Does It Taste Like? Sorrel has a remarkably bright and tart flavor. Many people liken its taste to lemons which is likely due to its sour flavor. It can be tricky to work with since that lemony flavor is mixed with a deep grassy flavor.

Sorrel (Rumex acetosa) is a plant that grows in mild climates worldwide. It contains oxalate, which gives it a sour flavor. Sorrel contains tannins, which have a drying effect that reduce mucous production.

Sorrel (Rumex acetosa), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock ('dock' being a common name for the genus Rumex).