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Frankfurt's green sauce

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

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

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 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

Instructions

    Cup of Yum
  1. 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)
  2. 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;)
  3. 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.
  4. Store in the fridge for no longer than 3 days. The sauce cannot be frozen.