Zsuzsa’s sweet sorrel sauce


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


  1. Mix together the cream and the sieved flour to make a thick paste.
  2. Saute 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.