This sauce, courtesy of Chef Deborah Madison, is rich with sour cream but tart and zesty with sorrel, chives, and a bit of garlic. Sour cream is very thick, but when you blend it with the sorrel, it thins out some and even gets a little frothy. The tartness of the sorrel makes this sauce especially good to spoon over grilled salmon, chicken, or over potatoes. It’s best if you have a sorrel plant or access to fresh sorrel from a farmers market as the leaves will be both plentiful and fresh. If chives are blooming, use the blossoms, too.
Sour Cream Sauce Ingredients
- 12 or more sorrel leaves, about 6 inches long, plus an extra for garnish
- 1 garlic clove
- ¼ teaspoons salt
- 1 cup Kalona SuperNatural™ Sour Cream
- 3 chives plus 1 burst of blossoms, if available
- Freshly ground pepper
Sour Cream Sauce Directions
- Fold each sorrel leaf in half then pull the stem up the length of the leaf and discard the stem. When all are done, set one leaf aside for garnish, and roughly chop the rest. Put the leaves in a blender or small food processor.
- Pound the garlic with the salt and a mortar until smooth, or chop finely with the salt on a cutting board. Add ¼ teaspoon of it to the sorrel, or use all if you like the flavor. Add the sour cream and puree or pulse until the sorrel is broken down into flecks and the sour cream has a pale green tint. It will be thinner.
- Slice the chives very thinly crosswise and stir all but a few pinches into the sour cream-sorrel mixture, then scrape the mixture into a serving bowl.
- To finish, sliced the remaining sorrel leaf into very thin ribbons. Slice the chive blossom at its base, if using. Scatter the reserved sliced chives over the surface along with the blossoms. Add a cluster of the slivered leaves to the top and serve. Makes 1 cup.