Ingredients
2 pounds sorrel, stems removed
2 tablespoons unsalted butter
1/2 cups finely chopped shallots
1 teaspoon minced garlic
1/2 to 1 cups heavy cream
Salt and freshly ground pepper
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Record your recipes and experiments — organized cooking journal
Piping set for pastry, choux, cream decorating
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Bring a large pot of water to a boil. Working in batches, quickly add the sorrel and remove after 30 seconds or so. Transfer to a colander and shock with cold water. Squeeze to remove as much liquid as possible. Roughly chop and set aside. Melt the butter in a pan and add the shallots and garlic. Cook, stirring frequently, until soft. Add the sorrel and cook for 1 minute. Add 1/2 cup of the cream and season with salt and pepper. Stir to combine, adding more cream as necessary. Cook until the cream has reduced by half and remove from the heat.