in Germany

Inge's Frankfurt Green Sauce

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Ingredients for 4 servings:

  • 5 eggs, hard boiled
  • 2 tbsp oil, cold pressed
  • 1 tsp mustard
  • 1 cup of yogurt
  • 1 cup sour cream
  • 200 g quark (20%)
  • ½ lemon(s) (juice)
  • 1 garlic clove(s)
  • 1 gherkin(s)
  • salt and pepper
  • 1 pinch(s) of sugar
  • 15 tbsp chopped fresh herbs (at least 7 varieties)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mama Helma’s recipe

Peel and chop the eggs and mix them with the remaining ingredients until fluffy. Crush the garlic with salt or press it in a press, and finely chop the cucumber. Finally, stir in the herbs and let it sit for at least 2 hours. The green sauce is traditionally served with boiled potatoes, which are peeled at the table.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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