Frankfurt Green Sauce
Frankfurt Green Sauce is a classic dish from my home region in Hesse (Rhine-Main area). Every year, around Easter, my grandmother made Green Sauce for us. The seven herbs are not easy to get everywhere. But even if many Frankfurters claim otherwise, you do not necessarily have to use all of them. The green sauce is best served with Hessian apple wine. Niklas Luft made the best in Berlin.
4
servings10
minutes10
minutes20
minutesIngredients
60 g 60 of each of the famous seven herbs: borage, burnet, chervil, chives, garden cress, parsley and sorrel
200 g 200 “Schmand” (sour cream will also do)
150 g 150 sour cream
150 g 150 cream yoghurt
2 tbsp 2 mayonnaise
Salt and pepper
1 tbsp 1 lemon juice or vinegar (as you wish)
4 4 eggs (or even more)
1 kg 1 small potatoes (more or less)
Directions
- Hard-boil the eggs in about 10 minutes, let them cool and peel them later. Halve them.
- If necessary, wash the potatoes. Boil them for about 20 minutes in plenty of salted water. Let them cool and peel them later.
- Wash and chop the herbs.
- Mix the dairy products and flavour the sauce with salt and pepper. Add the herbs and lemon juice or vinegar at will.
- Serve each person a large plate of green sauce with at least one egg and potatoes.
Equipment
- Two saucepans
- Large mixing bowl
- Sharp knife
Notes
- You do not necessarily have to use all seven herbs, even if many Frankfurters claim otherwise.
- The green sauce is best served with Hessian apple wine.