Zsuzsa’s sweet sorrel sauce


  • 1kg sorrel leaves
  • 1tbsp oil, salt and sugar (or honey)
  • 250ml double cream
  • 2tbsp flour


  1. Mix together the cream and the sieved flour to make a thick paste.
  2. Sauté the washed sorrel in the oil until soft.
  3. Liquidize the sorrel, then add the cream mixture, salt and sugar. This is used as an accompaniment to meat and potatoes.
  4. To make a salty sauce to go with sausages, or under fried eggs, substitute the sorrel with spinach, and the sugar with garlic.