Sorrel sauce. It's so basic, yet so profoundly useful... and awesome. Sorrel tastes like lemonade in a leaf, and both wild and cultivated varieties grow like weeds in any garden. This rich, tart sauce is perfect with pasta, poached fish or poultry, or any other lightly cooked meat.
Seek out sorrel, a dainty green with a powerful pucker! Oxalic acid, also found in rhubarb, makes sorrel suitable anywhere you'd use lemon. Make this classic #salmon and #sorrel dish from Food 52 in just 10 minutes!