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Recipe Frankfurt's green sauce
A cold, spicy sauce made from 7 fresh herbs with egg.
Resting time
1
hr
Total Time
1
hr
Course:
sauce
Cuisine:
Hessen
Keyword:
spicy
Schwierigkeit:
Beginner
Servings:
4
Portions
Ingredients
300
g
mixture of herbs: parsley, chives, chervil, sorrel, dill, borage, cress, tarragon, lovage, lemon balm
2
onions
4
hard-boiled eggs
1
tbsp
vinegar
1
tbsp
oil
250
ml
sour cream or sour cream
150
g
yogurt
1
pinch
sugar
pepper, salt
Instructions
Wash all herbs thoroughly and let them drain.
Finely chop together with the peeled onions or chop with a hand blender or a food processor and place in a large bowl.
Mix with vinegar, oil, sour cream and yoghurt, season with salt and pepper. Cover and leave to stand in a cool place for at least 1 hour.
Season again with salt, pepper and possibly a little sugar, leave to steep for 15 minutes.
Tipps & Hinweise
Serve the Frankfurt green sauce with boiled or jacket potatoes.