Real Frankfurt Green Sauce

The main thing for this is a strong meat broth, seasoned with plenty of cooking vegetables and a clove of garlic. Broth cool and degrease (500 ml).

Select the necessary 7-8 fresh kitchen herbs, such as dill, borage, cress, parsley, tarragon, burnet, sorrel and chives.

Certainly, because of its pungent taste, lovage does not belong in it, but neither does garlic, which was added to the good broth.

All the herbs are finely weighed (don’t put them through a grinder, a sacrilege for Frankfurters) and put into a baking dish. Cool one or two hard-boiled eggs, remove the yolks and mix them with salt, salad oil, pepper, a small teaspoon of mustard and a little sugar to make a creamy mayo. If you are in a hurry, you may not want to use the yolks of raw eggs, because the mayonnaise will be ready faster. Add the herbs to the creamy mixture and pour the cold bouillon into it, alternating it with the sour whipped cream or, in the case of very slim eaters, the yogurt. As a zing: add the egg white of the hard-boiled eggs, diced, to the sauce, so that a small cap remains on the sauce.

This sauce is excellent with cold or warm meat.

The Frankfurter eats it in the spring at least once a week to his so much appreciated

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