1 oz. sorrel leaves, stems removed
3 egg yolks
5 oz. of butter, melted
3 tbl. lemon juice
Put the sorrel in a bowl, cover with boiling water and leave for 30 seconds. Drain and refresh in cold water to keep the color, then chop finely or tear into very small pieces.
Put the egg yolks in a bowl and place over a pan of simmering water. Whisk the yolks for about 1 minute, or until they thicken.
Continue whisking and gradually drizzle the melted butter into the yolks, a little at a time, whisking after each addition, until the sauce is thick and creamy. Remove the bowl from the heat. Whisk in the lemon juice and the sorrel and season to taste with salt and white pepper.
Good with grilled salmon, chicken and most types of fish.
1 g. Carbohydrates
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