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.
459 K 3.4/5 (199 reviews)
35 min.
Easy
5.50 €
300 g
2 IngredientsLast modified on: October 6th 2010
For 300 g, you will need:
- 1
300 g sorrel - 2
1 tablespoon white (spirit) vinegar - Total weight: 315 grams
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.
How much will it cost?
- For 300 g : 5.25 €
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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 11
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In this original recipe, we add the taste and delicious acidity of sorrel leaves to a classic mayonnaise.
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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: Sorrel omelette, Sorrel pesto, Kervallon soup, Salmon with sorrel, Sorrel soup, ... See them all 11
White (spirit) vinegar
Like these other recipes: Poached eggs, Cervelle de Canut, Provençal remoulade sauce, Caesar salad, Puff or flaky pastry (pâte feuilletée), ... See them all 18
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