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 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 nuts.