Sorrel Sauce (Chicken, Fish, Lamb or Veal)

• 2 large shallots, minced
• 1 small clove garlic, unpeeled and left whole
• 2 tablespoons butter
• 3/4 pound sorrel
• 1 cup chicken stock
• Course salt and freshly ground pepper to taste
• Lemon juice to taste

1. In a heavy saucepan, soften the shallots and the garlic in the butter.
2. Add the sorrel and cook, stirring, for one to two minutes.
3. Add the chicken stock and cook another five minutes.
4. Remove from stove.
5. Peel the garlic and add the flesh to the sorrel.
6. Puree with the sorrel mixture in a food processor and season with salt, pepper and lemon juice to taste.
7. Place the sauce in a small saucepan and keep warm until ready to serve.

shallots, clove garlic, butter, sorrel, chicken stock, salt, lemon juice

Taken from cooking.nytimes.com/recipes/3705 (may not work)