SAVOURY SAUCES: "Reduction" type of sauces are more popular today for general cooking purposes. Enjoy this version of it flavoured by the addition of sorrel.

REDUCTION SAUCE--CHAMBERY & SORREL SAUCE:

 

 

 

2 cups fish stock                                             

¼ cup whipping cream

2 tbsp. Chambery dry vermouth                     

½ oz. fresh sorrel leaves

3 tbsp. unsalted butter                                     

1 tsp. lemon juice

 

 

 

Place the fish stock, half the cream and dry vermouth in a saucepan. Bring to the boil and boil rapidly until reduced to about 4oz.

 

Meanwhile, wash and remove the stalks from the sorrel, dry and slice the leaves very thinly.

 

Just before serving, add the remaining cream, butter and lemon juice and cook for 1 minute, to reduce a little more. Stir in shredded sorrel and serve on fish. .