1,496 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).

8,905 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

Should potatoes be washed twice?

Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...
May 19^th 2025945 15

Grilled bacon is much better in the oven

Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".
April 25^th 20251,4735

The thermometer is your friend

There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...
April 10^th 20251,7795

Travel cakes

You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27^th 20253,263

The aromatic power of sugar

In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25^th 20243,7305

See all posts Random post RSS feeds

Other pages you may also like

Artichoke stalks

When preparing artichokes for cooking, you may well already know that we often need to remove the first round of leaves, if they are tatty or dirty, as well as the inedible stalk. The operative word here is “remove” , rather than “cut off”.
October 25^th 201650 K4.3

Tranché, dissociated, failed, in short... missed!

When preparing a sauce or a cream, there's always a (small) risk that the creamy preparation you're working on will suddenly separate into two parts of different textures: a liquid part, for example, and a more or less solid part, or even become lumpy. It's terribly frustrating, but we'll see...
June 19^th 20238,7865

Candied fruits: don't get ripped off

Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
June 21^th 201762 K 24.2

Drawing a pattern in pastry

Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.
May 23^th 201930 K4.1

Cooking time for pasta

What is as good and simple as pasta? Not much, I think, and it's so easy to prepare: boiling water, salted (or not, depending on your taste), a few minutes of boiling and it's ready. The only "difficulty", so to speak, is the respect of the cooking time and the risk of, unfortunately, overcooking...
July 18^th 201920 K4.6