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Sorrel Sauce

4 servings

Ingredients

• butter (a little)
• flour (a little)
• young sorrel leaves, finely chopped (as needed)
• boiling water (as needed)
• salt (a little)
• egg yolk (as needed)
• fresh butter (a little)

Instructions

1. Prepare a light roux in butter, add young, finely chopped sorrel leaves and let them sweat.
2. Pour in enough boiling water to create a creamy sauce, season with salt, and stir in egg yolk and fresh butter.

Modernized from a treasured 19th-century German cookbook.