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.
451 K 3.4/5 (198 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.
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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 10
Salmon with sorrel
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Alongside the traditional basil pesto, here's a sorrel version, very fresh, with a delicious herbaceous taste.
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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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Avocado is rarely paired with sorrel, yet they go well together as the slight acidity of the sorrel balances the smooth richness of the avocado nicely. In this recipe they are combined in a cool, fresh avocado and sorrel mousse, served here with eggy bread fingers.
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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: Kervallon soup, Sorrel omelette, Creamy rice with green asparagus and sorrel , Sorrel and potato quiche, Salmon with sorrel, ... See them all 10
White (spirit) vinegar
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