Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sorrel
   4      tablespoons   finely minced shallots
   4      tablespoons   pine nuts -- ground
   3      tablespoons   chopped parsley
   3      tablespoons   chopped chives
                        grated peel of 4 oranges
     1/4                red onion -- chopped
   1      tablespoon    dry mustard
   1      teaspoon      salt
   1      teaspoon      black pepper
   1      pinch         cayenne
     3/4  cup           olive oil

Preparation:

1. Wash the sorrel and dry it well, by hand or in a salad spinner. Chop the sorrel coarsely, and again squeeze away any liquid. 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 nut