Medieval Sorrel Sauce with Herbs

1.In a medium saucepan, melt the butter over medium heat until foaming.

2.Add the minced shallot and sauté gently for 2-3 minutes until translucent but not browned.

3.Pour in the white wine and bring to a simmer, allowing it to reduce by half, about 4-5 minutes.

4.Add the chicken or vegetable stock and continue simmering for another 3 minutes to concentrate the flavors.

5.Stir in the chopped sorrel leaves, parsley, chervil, and chives, cooking gently for 2 minutes until the sorrel wilts and the herbs release their aroma.

6.Lower the heat and stir in the heavy cream, allowing the sauce to warm through without boiling, about 2 minutes.

7.Add lemon juice, then season with salt and freshly ground black pepper to taste.

8.Using an immersion blender, puree the sauce until smooth and vibrant green. Alternatively, carefully transfer the sauce to a blender and puree, then return to the pan to warm before serving.

9.Serve the sauce warm alongside roasted meats such as lamb or chicken, or drizzled over steamed vegetables for a bright, herbal accent.