As I suspect is the case with most British cooks, I don’t use sorrel often enough. But a few weeks ago my herb column for Borough Market prompted me to buy (and use) a few bunches, and the experience reminded me that this near citrus-like herb is versatile, zesty, and bright.
Since then I’ve chopped it through bulgar wheat, dotted whole leaves through green salads, and fermented the herb to use in a variety of ways. I’m still happiest, though, with the recipe I put together for that piece – a sorrel sauce to be served in generous quantities, at room temperature or cooler, with warm oily fish and a cold, crisp, mooli salad.
A classic sorrel sauce is simply made by … Continue Reading