Sorrel Sauce

• 2 cups fresh sorrel, leaves only
• 3 long leaves fresh tarragon
• 1/4 cup mayonnaise
• 1/2 cup plain unflavored yogurt
• 1/4 cup sour cream
• Few drops lemon juice
• Few sprigs parsley

1. Chop sorrel finely.
2. Combine the other ingredients in a blender or food processor.
3. Add sorrel and blend or process briefly, just until smooth.
4. Refrigerate until ready to serve with the tomatoes - 2 to 3 hours or overnight.

fresh sorrel, long leaves fresh tarragon, mayonnaise, unflavored yogurt, sour cream, lemon juice, parsley

Taken from cooking.nytimes.com/recipes/2114 (may not work)