Cold Sorrel Sauce for Fish

1. Bring a small pot of water to boil. Pierce the broad end of the egg with a pin, then gently lower it into the boiling water. Reduce the heat to a simmer and cook for 6 minutes (if large) to 7 minutes (if extra-large). Run the egg under cold water until cool enough to peel, then peel gently (don't worry if the egg breaks) and place in a blender. 2. Add 3 tablespoons water, the sorrel, salt to taste, and the Tabasco to the blender. Turn the machine on, and while it is running drizzle in the oil. 3. Let the sauce sit for about 10 minutes before tasting and adjusting the seasoning. Refrigerate for up to one hour before using; serve cold.