BY JODI LEWCHUK

In my excitement over the return of fresh local produce to the market in spring, I tend to go overboard when these ingredients are at their best and buy more than I can cook over the course of a few days. Simple sauces capture fresh flavours and will keep a bit longer, a perfect solution for enjoying as much of the new season as possible.

SORREL SAUCE

Makes about 1 cup

1/4 cup unsalted butter (extra virgin olive oil can be substituted for half of the amount)
2 large bunches sorrel, stems trimmed (about 2 packed cups)
1/2 cup whipping (35%) cream
Sea salt or kosher salt, to taste
Freshly ground black pepper, to taste

In a medium saucepan, melt the butter over medium heat. Add the sorrel leaves and cook until they have wilted and turned light green, about 3 minutes. Stir in the cream. Simmer for 1 minute to thicken. Add the salt and pepper, to taste. Serve as a filling for omelettes or spooned over poached eggs on toast.

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