Sorrel Sauce (Irish)

This sauce is particularly good with simply cooked fish.

½ lb sorrel leaves, finely chopped (250 g)
¼ cup dry white wine (60 mL)
½ cup butter, softened (125 g)
1 pinch ground mace

Combine the ingredients in a medium saucepan. Bring to a boil, reduce the heat to low, and simmer for about 20 minutes.

Purée in a food processor or blender.

Serve hot.

Makes about 1½ cups (360 mL).