winemonger wrote:

> Ooo! Describe your sorrel sauce. Butter base? What else?
> Could really go in a number of directions....

Well, since you asked, Emily (and I'm at home with recipe at hand). Here 'tis:

Sauté 2 large shallots (minced) in 2 T butter, add 1/3 c dry white wine and 36 large,
stemmed, deveined sorrel leaves (shredded). Bring to a simmer and allow to cook for 5
minutes. Add 1/2 c heavy cream and reduce over med. heat until it reaches a thick
consistency. Add lemon juice at end of cooking to taste.

This recipe, with some small modification, also forms the basis of a sorrel soup (add
spinach, potato and chicken broth).

HTH
Mark Lipton