The Frankfurt Green Sauce.

Rating: 3.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)

After (1):

After (2):


And this herb sauce is like most famous recipes: everyone cooks according to their own “original”. But as different as they may be, the basic ingredients are always immediately and in the combination of at least 8 kitchen herbs then reflects the creativity of the cook or the supply of the market repeated. In fact, you can not make much wrong with the spice mixture, if you start in terms of quantity with parsley and chives and take accordingly less of the hearty seasoning herbs such as tarragon and lovage to finish.

It is recommended, as in the following recipe, to replace half of the whipping cream with yogurt. This makes the sauce lighter, fresher.

Green sauce is ideal with boiled meat dishes, but also with vegetables and hard-boiled eggs.

Rinse the kitchen herbs and chop them very finely. Put them in a suitable bowl with the onions and pour the vinegar over them. Cover and let stand for 1/2 hour.

Remove the shell from the eggs and chop them into small pieces. Mix the whipped cream and yogurt with the salt, eggs, pepper and mustard and gradually add the oil while continuing to stir.

Finally, mix the top sauce thoroughly with the herbs preserved in vinegar and refrigerate for another 1/2 hour with the lid closed.

Stir the sauce well before serving.

After (2) Separate the hard boiled eggs. Egg yolks through a sieve a baking bowl a

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