Frankfurt's green sauce

Name: Frankfurt's green sauce
Prep time: 20 min
Total time: 20 min
Yield: 8 people
Ingredients: 40 g chives; 30 g parsley; 30 g cress; 30 g sorrel; 30 g chervil; 25 g borage; 15 g salad burnet; 600-800 g sour cream with 10% fat; 1-2 lemon(s); 4 eggs; salt; sugar

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Prep Time
20 mins
Total Time
20 mins
Servings
8 people
Course
Main Course
Cuisine
German

Frankfurt's green sauce

Iris Warren

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

Herbs for Frankfurt-Style Free Sauce (200g of herbs 9 in total)

40 g chives (1,8 oz)
30 g parsley (1,4 oz)
30 g cress (1,4 oz)
30 g sorrel (1,4 oz)
30 g chervil (1,4 oz)
25 g borage (0,9 oz)
15 g salad burnet (0,5 oz)

Additional Sauce Ingredients

600-800 g sour cream with 10% fat 28 oz / 3¼ cup
1-2 lemon(s) juice only
4 eggs cooked
salt according to your taste
sugar according to your taste

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Instructions

Wash herbs, remove stems, and put them along with the eggs through a meat grinder. (traditionally, people would cut the herbs with a knife, but it takes ages, and a kitchen machine can do this job for you)
TIP: Never use a blender to cut the herbs because a blender changes the consistency of the sauce, and instead of the green sauce, you will have a green sauce soup;)
Combine the mixture with sour cream, lemon juice, salt and sugar. Keep on adding the seasonings until you are happy with the taste. My green sauce needs at least 3 teaspoons of salt, juice from 1,5 lemons and 3 tablespoons of sugar.
Store in the fridge for no longer than 3 days. The sauce cannot be frozen.