1,535 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Sorrel and its cooking

Do you like sorrel?
This delicious plant with its beautiful bright green leaves, whose subtle acidity goes very well with many other things, including in particular cream, to form with salmon the emblematic dish of the 70's, "Salmon with sorrel" on which was built the beginning of the fame of the Troigros house in Roanne France (Until 2009, the Roanne train station, no less, was in salmon pink and sorrel green colors of the famous dish).

12 K 5/5 (14 reviews)

Keywords for this post:Sorrel Cooking Color

Last modified on: March 19^th 2022

For this post: Comment Follow Ask me a question Send to a friend

Sorrel and its cooking

saumon à l'oseille

There is not only salmon of course, simpler dishes like omelette or sorrel soup for example are just delicious.

It is rather easy to add sorrel in a recipe, you wash and dry the leaves, you cut the stems to keep only the tender part of the leaves, even you remove everything, eventually you chop (not essential), and you add.

But this is where the "problem" arises, the green color of the sorrel is very fragile and fears a lot the heat, in fact as soon as you heat the leaves they become almost instantaneously of a rather ugly khaki-brownish color, color alas much less appetizing. But don't worry, the taste is not affected, it's just a question of aspect.

oseille crue oseille cuite

What to do?

Unfortunately, the problem is almost insoluble, we can not prevent it, at most accompany it.

Let's start with a truism, if you don't cook it, sorrel doesn't change its color, of course, but it's interesting if you put it in a salad for example, you'll enhance the taste of your salad, the little acidity (still) does its job, and you'll keep the green color.

salade à l'oseille

And in cooking?

This time, it is necessary to accompany the cooking a little, not necessarily to make it simple with butter, like spinach, but rather to incorporate it into a cooking support, for example cream or eggs of course already evoked, but also a bechamel or a quiche device.

soupe à l'oseille

The discoloration of the sorrel is less marked if you proceed this way, and yet the taste is still there.

Note in passing that if the sorrel goes so well with the cream, it is still a question of balance, the suave, mellow taste, sometimes a little too rich, of the cream is attenuated by the acidity of the sorrel, which is highlighted.

For budding gardeners, sorrel is planted and grows quite easily in our climate, but you can also pick wild sorrel in the fields or ditches before mowing, it takes a little eye to recognize it at first, but it is quite easy afterwards.

oseille sauvage

To sum up: You can hardly keep its beautiful green color unless you eat it raw in a salad for example, but you can accompany it by incorporating it in other things: cream, eggs, béchamel, etc. The loss of color is less marked, but the taste is still there.

Lasts posts

Who's making the croissants?

When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...
November 23^th 2025613

Oven height

When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.
October 8^th 20252,1305

The importance of sieving

In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?
September 3^rd 20257,1743

The grease spray

As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...
August 26^th 20256,6915

Cake moulds

When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?
August 25^th 20256,7295

See all posts Random post RSS feeds

Other pages you may also like

Cream and sauces

Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? .
October 15^th 201223 K4.4

The 3 kinds of meringue

Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
June 14^th 201364 K4.5

The "pith" of the cauliflower

When using cauliflower in a recipe, there is a lot of preparation work at the beginning: removing the leaves, taking the tops or florets, etc. It's a bit tedious, but in the end you're left with the best of the cauliflower, ready to be used in your recipe.
February 5^th 202214 K4.9

What can I use for blind baking a pastry case?

When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...
May 2^nd 2017111 K4.5

A few tips for effective kneading at home

When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.
June 23^th 2021283 K 23.8