Panel #5 in the WeedyConnection Self Guided Tour: Oxalis.
Recipes: Oxalis Sauce
This green sauce was a favourite in the fifteenth century when it was served with fish, game or pork.
250g (8oz/2 cups) Oxalis
2 tablespoon butter
2 tablespoon cream
1 tablespoon clear, light honey
1 teaspoon cider vinegar
pinch cayenne pepper
Sauté’ Oxalis in butter till soft.
Pure’ through a sieve or in a blender.
Add cream, honey, vinegar and cayenne, stirring well and serve immediately.
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