Traditional Frankfurter Grüne Soße (Green Sauce)
THE traditional green sauce from Frankfurt, Germany. The combination of herbs is very specific — to be a true "grüne soße" it has to be these seven. To be enjoyed in spring, best with a glass of Frankfurter apple cider (Aeppelwoi). —burning-ice
⏱️ Prep: 10 min🍳 Cook: 20 min
Ingredients
| 6 | eggs | |
| 500 g | potatoes | |
| 0.5 tsp | 2.5 ml | caraway |
| — | salt | |
| 2 handfuls | mixed herbs: borage, chervil, cress, parsley, burnet, sorrel, chive | |
| 1 | clove of garlic | |
| 100 g | sour cream | |
| 80 g | greek yoghurt | |
| 1 tsp | 5 ml | mustard, your preferred kind |
| 1 tsp | 5 ml | vegetable oil (not olive oil) |
| 1 tsp | 5 ml | lemon juice |
| — | black pepper |
Instructions
- Put eggs in boiling water and boil them for 10 minutes.
- Scrub, then peel potatoes and boil them together with the caraway in salted water for approximately 20 minutes.
- Shortly place the eggs in cold water, then keep four eggs warm. Peel the others and cut in halves.
- Clean the herbs, pat them dry and chop them. Leave a few to garnish. Press the garlic.
- Press the egg yolks from the cooled eggs through a sieve. Chop the egg-whites.
- Stir the sour cream, yoghurt, yolks, mustard, garlic, oil and lemon juice together. Add the egg-whites and the herbs. Add salt and pepper to taste.
- Enjoy together with the boiled potatoes and remaining eggs. Garnish with some herbs.