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.
438 K 3.4/5 (197 reviews)
35 min.
Easy
600 g
2 IngredientsLast modified on: October 6th 2010
For 600 g, you will need:
2 2⁄3 cups 
2 tablespoons white (spirit) vinegar
Times for this recipe
Preparation: 25 min.
Resting: 10 min.
All in all: 35 min.
To finish around 7pm, you'll need to have started before: 19:00.Change end time
Step by step recipe
Stage 1 - 2 min.
Put sorrel leaves into warm water with 2 tablespoons 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 | 4 RDI: 0 % |
| Per 100 g | 0 | 0 | 0 | 0 | 1 RDI: 0 % |
How much will it cost?
- For 600 g : 10.45 €
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 9
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.
31 K 45 min.
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste.
400 K3.8 1 hour 4 min.
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
307 K 15 1 hour 25 min.
Sorrel omelette
A sorrel omelette is, unsurprisingly, a classic omelette with chopped sorrel added, but it is also served with a reduced cream and sorrel sauce.
27 K 50 min.
This recipe uses (among others)
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Sorrel soup, Sorrel omelette, Creamy rice with green asparagus and sorrel , Avocado mousse with sorrel, Salmon with sorrel, ... See them all 9
White (spirit) vinegar
Like these other recipes: Fresh pasta dough, Fish petals, vegetables julienne, and beurre blanc, Provençal remoulade sauce, Cervelle de Canut, Pickled gherkins, ... See them all 18
Other recipes you may also like
Stewed plums
Quick and simple, stewed plums can also be spread like jam.June 27th 2010468 K2.6 40 min.
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...October 3rd 2018225 K4 50 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017465 K4.2 2 hours 15 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 16th 20245.26 M 64.2 4 days 15 hours 50 min.
How to prepare courgettes
Preparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless.June 8th 2011281 K 13.8 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-25)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.