Riverford Wicked Leeks
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This quick, simple sauce complements poached fish, poultry and pasta. It's also a natural partner with eggs – so use it to fill an omelette or drizzled over poached eggs on toast.


  • 20g butter
  • 200g sorrel, shredded
  • 1 heaped tbsp crème fraîche (or double cream)
  • Salt & pepper


  1. Melt the butter in a small pan, stir in the sorrel and cook gently until it has just wilted.
  2. Stir in the crème fraîche, cook for 1 minute, then season to taste. Serve hot.
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