Frankfurter Green Sauce
User Reviews
4.9
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 servings
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Cuisine
German
Frankfurter Green Sauce
Description
Frankfurter Green Sauce is a herb-forward cold sauce made by blending hard-cooked egg yolks with neutral cooking oil and lemon juice into a smooth paste. This base is combined with quark, Greek yogurt, and sour cream, which contribute creamy tanginess and body. A generous amount of fresh herbs such as parsley, chives, and sorrel are chopped finely either by hand or processed to create a vibrant green color and aromatic flavor. Seasoning with salt, pepper, and additional lemon juice balances the freshness and acidity.
The sauce is served cold, traditionally spooned over hot boiled potatoes and hard-cooked eggs. The creamy texture contrasts the softness of the potatoes and the firm eggs, while the fresh herbs add brightness and complexity. Making the sauce ahead and chilling allows flavors to meld and the texture to set, resulting in a smooth and vividly green accompaniment.
There are no additional notes provided for this recipe.
Ingredients
- 2 egg yolk, hard-cooked, large
- 1 tbsp neutral cooking oil generic cooking oil
- 2 tsp lemon juice freshly squeezed
- 2/3 cup quark
- 2/3 cup Greek yogurt
- 2/3 cup sour cream
- 12 ounces fresh herbs such as parsley, chives, borage, cress, salad burnet, sorrel or chervil
- salt to taste
- black pepper to taste
Instructions
- In a medium bowl, mash egg yolks with oil and mix to form a smooth paste. Add a teaspoon or two of lemon juice.
- Mix in quark, yogurt, and sour cream. Add herbs and then season to taste with pepper, salt, and lemon juice.
- Transfer to a food processor or blender and process until herbs are reduced to very small pieces and cream is bright green. You can choose to sieve the mixture into a bowl to remove large pieces of herb or egg yolk.
- Serve cold over hot, boiled potatoes and hard-cooked eggs.
Notes
User Reviews
Overall Rating
4.9
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