About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

My Complete Profile

Recent Posts
Butter Braised Carrots
Porcini & Barley Soup
Artichokes with Pear
Flathead Birregurra Style
Henry Westons Cider
Maque Choux
Brine Cured Dill Pickles
Hazelnut Gateau
The Salad Leaf

1001 Dinners 1001 Nights
A Few of My Favourite Things
Abstract Gourmet
Apellation Australia
Becks and Posh
BurgerMary ATX
Cook (almost) Anything at least once
Cooking Down Under
Cook sister!
Cooked And Bottled In Brunswick
David Lebovitz
Deep Dish Dreams
Chef Paz
Chubby Hubby
Eating Melbourne
Eating With Jack
essjay eats
Food Lover's Journey
Grab Your Fork
I Am Obsessed With Food
I Eat Therefore I Am
Iron Chef Shellie
Just Desserts
Kalyn's Kitchen
Kitchen Wench
Matt Bites
Melbourne Gastronome
My Kitchen in Half Cups
Nola Cuisine
Not Quite Nigella
Nourish Me
Seriously Good
Souvlaki For The Soul
Stone Soup
Syrup and Tang
Steve Don't Eat It!
That Jess Ho
The Elegant Sufficiency
The Perfect Pantry
The View From My Porch
Thyme for Cooking
Tumeric & Saffron
tummy rumbles
What I Cooked Last Night
where's the beef
Vicious Ange

Food Blog Resources
Food Blog S'cool
I Eat I Drink I Work
Kiplog Food Links

Food for Thought
Autism Victoria
Autism Vox
forget me now
Lotus Martinis
MOM - Not Otherwise Specified
St Kilda Today

Monday, April 25, 2011
Sorrel Sauce
photo Elliot Rubenstein

Fashion: 1. style considered as a standard of taste.

It's ever present in our lives, kind of a way of showing that we belong, especially with others who share our taste, whether in clothes, cars or even the food we eat. For food has long since passed from a way in which to sustain ourselves, into a form whereby we gain pleasure from the way the things we eat are prepared.

The French have a long and proud history of good eating and one of their early organisers of strict methods to produce haute cuisine, an ancient forerunner from which many of our current food trends derive, was Carême.

In the early nineteenth century, he evolved a system of sauces based upon fonds de cuisine or stocks. From these he produced all the sauces that were the crowning glory of French cuisine: Names like espagnole, allemande, béchamel and velouté,  known as mother sauces, which gave birth to endless variations.

But fashion eventually held sway and many of these sauces have all but disappeared with perhaps the notable exception of béchamel. A real shame, as these sauces have great depth of character, but the making of the roux, a simple blend of butter and flour, perhaps for health reasons or just that of speed, is possibly behind their premature demise.

One sauce due for a fashion revival is the velouté; a stock, whether of fish, chicken or veal, that is gently thickened with roux, the advantage of which is to give body without the need for reduction, which can over emphasis flavours to the point of harshness.

What you get is the pure gentle flavour of the stock you have used.

One of the easiest and simplest stocks to make is fish. A few bones and aromatics and 30 minutes later you have a finished product. From there it's just a small step to a wonderful sauce that has plenty of wow factor.

Sorrel Sauce

50g butter
2 shallots, diced
125ml dry vermouth
250ml dry white wine
500ml fish stock
25g plain flour
200ml double cream
salt & fresh ground pepper
small bunch sorrel, leaves finely shredded
squeeze of lemon juice

Melt 25g butter in a pot and gently sweat the shallots until soft. Do not allow them to colour. Add the vermouth and white wine, bring to the boil and reduce by half. Add the fish stock and simmer for 5 minutes, then strain the liquid.

Clean the pot and melt the other 25g butter and add the flour. Gently cook for a few minutes without colouring, then take from the heat. When cooled slightly, whisk in the fish stock, a little at a time, until completely combined. Put back on the heat and bring to the boil, simmer for a minute then add the cream and simmer for 5 minutes. If it looks too thin, simmer for longer to reduce a little. When ready to serve, add the shredded sorrel and a squeeze of lemon juice and simmer until the sorrel is just wilted.

Serve with fish, poached salmon would be an excellent choice, stand back and wait for the stampede of compliments that will come your way. Send a silent prayer of thanks to Carême.
  posted at 11:59 am

At 1:17 am, Anonymous Jayson James said...

It is always fascinating how some people can translate their love for fashion to a certain thing and make it a piece of art.

I would definitely give this a try. Thanks for sharing!

At 9:24 pm, Blogger neil said...

Hi jayson, food is certainly no stranger to art. Hope you enjoy this sauce, it's worth the trouble.

At 6:13 am, Blogger sushi said...

Really good blog I found.

sushi guide

At 9:12 am, Blogger oli said...

food is delicious


Post a Comment

<< Home


Recipe Categories
Cakes & Desserts

November 2005
December 2005
January 2006
February 2006
March 2006
April 2006
May 2006
June 2006
July 2006
August 2006
September 2006
October 2006
November 2006
December 2006
January 2007
February 2007
March 2007
April 2007
May 2007
June 2007
July 2007
August 2007
September 2007
October 2007
November 2007
December 2007
January 2008
February 2008
March 2008
April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
December 2008
January 2009
February 2009
March 2009
May 2009
June 2009
September 2009
October 2009
November 2009
December 2009
January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
October 2010
November 2010
December 2010
February 2011
March 2011
April 2011
May 2011
June 2011
July 2011
August 2011
September 2011
July 2012

Prev ~ List ~ Random ~ Join ~ Next
Site Ring from Bravenet

Site Feed

counter easy hit

Blog Design by:

Image created by:
Ximena Maier

Powered by:

Photos, Original Recipes, and Text - (C) Copyright: 2005-2010
At My Table by Neil Murray, all rights reserved.
You may re-post a recipe, please give credit and post a link to this site.

Contact Me
Neil Murray

Follow messytable on Twitter