Grüne soße

Ingredients

The most important ingredients of the Frankfurter Grie Soß, as the green sauce is called in the local dialect, are seven particular herbs. The percentage of each herb should not be more than 30%, and 70% of the herbs should have been grown in Frankfurt.

green sauce herbs

Herbs packages for Frankfurter Grüne Soße
The seven herbs are

Borretsch - Borage - Borago officinalis

Kerbel - Chervil - Anthriscus cerefolium

Kresse - Garden Cress - Lepidium sativum

Petersilie - Parsley - Petroselinum crispum

Pimpinelle - Salad Burnet - Sanguisorba minor

Sauerampfer - Sorrel - Rumex acetosa

Schnittlauch - Chives - Allium schoenoprasum

Ingredients for 2 servings as a main dish
250g herbs
250g sour cream with 20-25% fat
150g yogurt
2 hard-boiled eggs
1 teaspoon lemon juice
salt & pepper

Directions

1. Directions:
Wash the herbs and dry them on paper towel, remove the thick stems

2. Peel the eggs and put the yolk into a mixing bowl, ad lemon juice, 2/3 of the herbs, 1/4 teaspoon salt and the yogurt

3. Puree using a hand blender

4. Stir the sour cream into the mixture

5. Add the coarsely chopped egg white

6. At the end, add the remaining finely chopped herbs and season with pepper, salt and lemon juice.

7. Let the green sauce rest in the fridge for at least one hour. Serve with boiled potatoes and boiled eggs cut in halves, this is the most traditional way.
I love it to mash the warm potatoes with a fork and mix them with the green sauce. We say "mantschen" which can be translated with mess around :).

8. Variations
You can use mayonnaise or curd cheese instead of the sour cream, or a mix of them.

9. When served as a side dish with fish or meat this recipe is enough for 4 servings.

10. My husband doesn't like the herby Frankfurter Grüne Soße, so the variant at home is called Schnittlauch Soße. The recipe is the same, but I use only Schnittlauch (chives), 4 eggs and I add a pinch of nutmeg.

May 20, 2019 08:37