This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
460 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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 €
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 11
Creamy rice with green asparagus and sorrel
This recipe partners green asparagus with sorrel, which adds a slight bitterness and hint of acidity, and cooked rice, all blended to a rich finish with cream.
44 K 45 min.
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
320 K 15 1 hour 25 min.
Sorrel omelette
A sorrel omelette is, unsurprisingly, a classic omelette with chopped sorrel added, but it is also served with a reduced cream and sorrel sauce.
37 K 50 min.
Avocado mousse with sorrel
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.
36 K 45 min.
This recipe uses (among others)
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Sorrel soup, Scallops with sorrel and Noilly Prat, Sorrel and potato quiche, Sorrel mayonnaise, Creamy rice with green asparagus and sorrel , ... See them all 11
White (spirit) vinegar
Like these other recipes: Puff or flaky pastry (pâte feuilletée), Fresh pasta dough, Caesar salad, Poached eggs, Fish petals, vegetables julienne, and beurre blanc, ... See them all 18
Other recipes you may also like
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012795 K 43 25 min.
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011413 K3.8 1 hour 4 min.
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example. February 21th 2011292 K3.8 5 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.15 M 13.4 45 min.
Pears in red wine with blackcurrant
Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise). February 21th 2011258 K4.1 2 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
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.