---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Sauces
       Yield: 1 servings
       1 c  Sorrel
       4 tb Finely minced shallots
       4 tb Pine nuts, ground
       3 tb Chopped parsley
       3 tb Chopped chives
            Grated peel of 4 oranges
     1/4    Red onion, chopped
       1 tb Dry mustard
       1 ts Salt
       1 ts Black pepper
            Pinch cayenne
     3/4 c  Olive oil
   1.  Wash the sorrel and dry it well, by hand or in a
   salad spinner. Chop
     the sorrel coarsely, and again squeeze away any
   2.  Blend the sorrel, shallots, pine nuts, parsley,
   chives, orange peel
     and onion in a food processor or blender.  (If using
   a blender, make
     sure these ingredients are already finely chopped.)
   3.  Add dry mustard, salt, pepper and cayenne, and mix
   again.  SLOWLY
     drizzle in the oil while the blade is moving.
   Transfer to tempered
     glass jars and store in refrigerator (for up to 8 to
   10 weeks) or in
     the freezer for up to a year.
   NOTES:  Sorrel’s peak season is summer, although you
   can find hothouse
         sorrel year round in some stores.  You may
   reduce the amount of
         orange peel by 1/4 or 1/2 if you'd like to
   emphasize the sorrel
         or other flavors.  Walnuts or almonds may be
   substituted for
         the pine nuts.