I washed the sorrel first.
Then I blanched it in boiling water. It wilted very quickly, in less than a minute.
Take it out as soon as that happens, putting the blanched sorrel into an ice bath to cool.
Here's a close up of the sorrel in the ice bath. I blanched in two batches.
After it cooled, I removed the remaining ice cubes and drained the sorrel. I gave it a light squeeze, as one might do with spinach, retaining the liquid in a glass bowl under the strainer. (In the background, you can see the carrots that I've prepped to cook with David Chang's recipe.)
I then put the sorrel, a bit of olive oil and some salt into my food processor, then blended it. I decided to put in a handful of chives as well.
The sauce was pretty thick at this point, so I added back some of the liquid that I had squeezed out of the sorrel.
Twelve ounces of sorrel made just over 1.5 cups of sauce.