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Sorrel is an herb-vegetable hybrid. It looks deceivingly plain, belying its bright and citrusy flavor. This sauce is made of Sorrel, freshh cream, butter, rapeseed oil, egg yolk, mustard, Guérande salt and other spices.
Sorrel sauce is absolutely delicious; creamy in consistency and well-balanced in flavor. The creaminess of the sauce itself and the acidity of the herb finds a beautiful equilibrium. It’s tasty, but not overpowering, and perfectly adaptable to many dishes.
JC David Sorrel Sauce comes to you in a vacuum pack. Simply cut the top of the bag off, pour the sauce into a sauce pan, and let heat for 2-3 minutes on low.
What do you use it with, though? The classic way to use sorrel sauce is drizzled over poached salmon. But it’s also perfect with any white fish, turkey, chicken, or even egg dishes! A bit of this over your scrambled eggs, and you’ll never want to skip breakfast!
Jean-Claude David founded his salting and curing business in 1973 in the Boulogne-sur-Mer port area, a historic center of French maritime activity. He credits all he knows from his mother, Marcelle David, who learned ancestral techniques for salting and smoking fish, and made sure to pass them on to her son.
Today, Établissements JC David is found in various restaurants around France and the world, because their fish are always top quality. In fact, their herring is sometimes referred to as the “Rolex of herring” in France, owing to their artisanal methods and meticulous preparations. Now, they have various labels and designations that prove that theirs are superior, passing rigid qualifications and standards.
Keep refrigerated. After opening, maintain between 0 ° C and + 4 ° C and consume quickly. Should be eaten within the limit of the indicated best before date.