Frankfurt's green sauce
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Prep Time
20 mins
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Total Time
20 mins
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Servings
8 people
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Course
Main Course
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Cuisine
German
Frankfurt's green sauce
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
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 28 oz / 3¼ cup, with 10% fat
- 1-2 lemon juice only
- 4 egg cooked
- salt according to your taste
- sugar according to your taste
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.
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