How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
425 K 3.4/5 (196 reviews)
35 min.
Easy
300 g
2 IngredientsLast modified on: October 6th 2010
For 300 g, you will need:
300 g 
1 tablespoon white (spirit) vinegar
Times for this recipe
Preparation: 25 min.
Resting: 10 min.
All in all: 35 min.
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Step by step recipe
Stage 1 - 2 min.
Put sorrel leaves into warm water with 1 tablespoon white (spirit) vinegar. Stir well, and leave to soak for 10 minutes.
Stage 2 - 10 min.
Remove sorrel from water, discard any discoloured leaves, and drain the remainder.
Your aim now is to remove stalk and central vein.
Your aim now is to remove stalk and central vein.
Stage 3 - 1 min.
To do this, fold leaf in half lengthways...
Stage 4 - 1 min.
...and with scissors, cut along about 2/3 length.
Stage 5 - 20 min.
Do this for all leaves, then dry them on a cloth or better still with a salad spinner.
Remarks
Sorrel is very delicate, it doesn't freeze well and cooking time should be as brief as possible.
Keeping: Several days in the fridge, in a closed jar.
Source: Maison.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 0 | 0 | 0 | 2 RDI: 0 % |
| Per 100 g | 0 | 0 | 0 | 0 | 1 RDI: 0 % |
How much will it cost?
- For 300 g : 5.25 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 8
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
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Scallops with sorrel and Noilly Prat
Sorrel is often used with salmon, and very successfully, but it goes very well with scallops in this recipe, given a boost with Noilly Prat vermouth.
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This recipe partners green asparagus with sorrel, which adds a slight bitterness and hint of acidity, and cooked rice, all blended to a rich finish with cream.
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This recipe uses (among others)
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Creamy rice with green asparagus and sorrel , Herb salad, Salmon with sorrel, Avocado mousse with sorrel, Sorrel pesto, ... See them all 8
White (spirit) vinegar
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