John Myers
Ingredients for 4 servings:
- 50 g chervil
- 50 g parsley, flat or curly
- 50 g borage
- 50 g sorrel
- 50 g chives
- 50 g cress
- 50 g burnet
- 150 g sour cream
- 150 g natural yogurt
- 4 eggs, hard boiled
- salt and pepper
- nutmeg
- some milk
- 1 pinch(s) of sugar
- 1 tsp white wine vinegar
Instructions
Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes
This green sauce is handmade. Please do not use a blender, food processor, or herb grinder. Whisk the sour cream and yogurt until smooth. Peel and halve the eggs, then break the egg yolks well with a fork and mix them into the cream/yogurt mixture. The mixture should now turn a light yellow. Season to taste with salt, pepper, a little nutmeg, and a pinch of sugar. Finally, add the vinegar and stir in. Finely chop the egg whites and stir in. Briefly rinse and dry all the herbs. Then chop them well with a sharp knife or scissors, removing any tough stems. Stir the herbs into the egg mixture and season again to taste. If the sauce is too thick, add a little milk to thin it out. Then season again if necessary. It’s best to let the sauce sit for 1-2 hours. We love to eat it with asparagus and ham, with new potatoes and slices of roast beef, or as a sauce with pan-fried meat (steak, schnitzel, and, in summer, grilled meats). Note: The classic herbs for green sauce are also available in the Rhineland in spring as ready-made mixes in the vegetable departments of large supermarkets. If you can’t find them, you can of course buy the herbs individually, use frozen goods, or (in a pinch) leave out a herb. Lore always said: Every Hessian has her own recipe! So you can…
Facebook Comments