1 Each brunoise Shallot 1 Each brunoise Yellow Onion 4 Fluid Ounce cubed Butter 2 Fluid Ounce All Purpose Flour 1 Fluid Ounce White Wine 18 Fluid Ounce Heavy Cream 1 Each sprig Thyme, fresh 4 Ounce Sorrel 1 Teaspoon White Pepper 1 Teaspoon Salt 1 Each Clove Garlic
1. Prepare mise 2. In heavy sauce pan, saute garlic, onions and shallot in 1/2 butter until fully sweated and deglaze with white wine. Reduce heat to medium-low. 3. Add AP flour and prepare roux until golden brown. 4. Add heavy cream and reduce heat to low. 5. Add sprigs of thyme and 1/4 of sorrel to heavy cream and let stew on a very low heat until desired taste is obtained. 6. Finish with butter and run sauce through a fine mesh sieve. 7. Blend a SMALL AMOUNT of CHILLED cream sauce (just enough to cover) with the rest of the sorrel. 8. Fold blended sorrel into the rest of the chilled mixture and package for consumption (Sauce should be green and smooth).