1,464 easy and fully explained recipes, with +66K photos and 78 videos

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).

7,973 5/5 (14 reviews)

Keywords for this post:Sorrel Cooking Color

Last modified on: March 19^th 2022

For this post: Comment Follow 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

The little trap of thick cream

When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...
December 13^th 20248145

Sauce and salad: When and how to mix them?

When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...
November 29^th 20241,0985

No need to boil gelatin

Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...
November 21^th 20241,2755

Your oven in "proofer" mode

In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles. This process allows the dough to swell and aerate, guaranteeing a soft, light...
September 27^th 20244,3345

The right size of zucchini

When you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. But which ones to choose? Here are a few tips.
September 9^th 20244,5205

See all posts Random post RSS feeds

Other pages you may also like

The skin side of the fish first?

When it comes to cooking fresh fish, if it's filleted with its skin on and you're planning to pan-fry it in a little olive oil, for example, you might ask yourself the following question: Which side, skin or flesh, should come into contact with the pan first?
February 13^th 202121 K4.4

The beautiful story of the croissants

As you may have already noticed, cooking, baking and pastry-making are full of stories or legends, usually very romantic, about this or that product or recipe. This is often the case for named recipes, for example tarte tatin, peach melba, paris-brest and many others, but it also applies to very...
October 10^th 201814 K5

The return of the "Norman hole"

You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small) glass of calvados, generally between the last course and the dessert? It's something that seems a bit anachronistic nowadays, having a glass of an alcohol of more than 60° in the...
December 18^th 20219,5754.8

Sugar syrups

In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .
January 17^th 20237,6924.8

The window-pane test in bread-making

The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...
June 16^th 202189 K 23.9