Sorrel Sauce

This sauce goes really well with oily fish such as mackerel or trout, but is good with any seafood and also works well with egg or cheese dishes. You can use any of the sorrels; either Common or Sheep’s Sorrel (Rumex acetosa, R. acetosella) or the unrelated Wood Sorrel (Oxalis acetosella), unfortunately none of them retain their vibrant green colour and they tend to go a distinct olive drab as soon as they are cooked.

Because of the oxalic acid content it is generally not recommended to eat too much of any of the sorrels, too often and also in spring be aware that young Lords and Ladies or Cuckoo Pint (Arum maculatum) can look very similar to Common Sorrel. This plant has such high oxalic acid concentrations it is toxic to eat and it will cause an intense burning on contact with the inside of your mouth.

There are numerous variations on sorrel sauce. This one is amazingly simple. Melt about 100g of butter in a pan, add 2 good handfuls of any of the sorrel, leaves only with stalks removed, and cook on a low heat until the sorrel has gone soft then stir in 150ml of sour cream (you can use any other cream of your choice).  Add salt, pepper and lemon juice to taste and serve.