The blog of cooking-ez.com

Sorrel and its cooking


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).
6,345 13 5
Grade this page:

Last modified on: March 19th 2022

Keywords for this post:SorrelCookingColor
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.


Back to top of page

Lasts posts
Cutting soft cheeses
Cutting soft cheeses
As you may have already noticed, when you have to use a "soft" cheese in a recipe - their exact name is "soft cheese" - such as Camembert, Munster or Mont d'or, it's not easy to make anything other than thick slices.
5325 February 20th 2024
It's spinning too fast!
It's spinning too fast!
When you need to grate or slice vegetables, you generally use an electric machine that does all the work: a food processor, a mixer with a "slicer" extension or similar. Are these machines really suitable? Generally speaking, yes of course, but there's one criterion that often poses a problem,...
3,7325 November 12th 2023
When I was a kid, I didn't like...
When I was a kid, I didn't like...
Maybe you've already made this strange observation: when you were a kid, there were things you hated, but as an adult it's almost the opposite? For example, you used to hate spinach or chicory, but now you love it?
3,3875 November 5th 2023
How easy is it to chop herbs?
How easy is it to chop herbs?
Whenever you have fresh herbs - parsley, chervil, coriander, mint, etc. - to incorporate into a recipe, we tell you to chop them up. In this case, "chopping" means separating the leaves from the stems, keeping only the leaves, and chopping them more or less finely. It's not very complicated,...
5,3555 September 12th 2023
The softness of sandwich bread
The softness of sandwich bread
You're probably familiar with what's known in France as "pain de mie", a very white, molded and rather soft bread, widely used in cooking, particularly for croque-monsieur. Let's find out what it's all about.
5,793 September 5th 2023
Other pages you may also like
The proper use of a dusting machine
The proper use of a dusting machine
Let's take a look at a simple gesture, the sprinkling, that is to say to distribute a fine powder (icing sugar, sugar, flour,...) on a surface. If you have to sprinkle something, you may use a sprinkler or "poudrette" (in french) it is a very simple utensil, a box, with a lid pierced with holes...
6,8544.6 July 31th 2019
Making the most of seeds: Dry roasting
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...
55K4.0 January 30th 2015
The golden-brown finish on puff pastry
The golden-brown finish on puff pastry
Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastry chefs call this "dorure" (literally, "gilding"). Behind this quirky term there lurks a real problem (and the solution): when using puff pastry (pâte feuilletée) for a pie, or...
39K 24.7 February 8th 2018
Rosemary in recipes
Rosemary in recipes
Rosemary, as I’m sure you know, is a culinary herb, one of the famous French "herbes de Provence", and is very effective in bringing a real taste of the Mediterranean to any dish. The classic way to use it in a recipe is to add a sprig or two and leave it in during cooking as a way of...
18K4.7 April 18th 2018
The green of leeks
The green of leeks
We are all, consciously or not, very sensitive to the colour of our food. That's why a red strawberry will always seem more appetizing than a pale one, even if it's not necessarily true. This is true for red, but it is also true for the green of certain vegetables.
15K4.0 March 30th 2020
Post your comment or question
Posted by:
I am not a leaving thing
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
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.

Back to top of page