Frankfurt Green Sauce

Ingredients for 3 servings:

• 1 cup sour cream
• 1 cup of cream
• 500 g cream cheese
• 125 g yogurt
• 1 tsp mustard
• 1 tbsp lemon juice
• 10 eggs
• 1 cucumber(s)
• 1 package of herbs for green sauce

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

from Grandma Else from Oberrad

After seeing that most of the recipes here contain a lot of mayonnaise, vinegar or just yogurt, I decided to post my grandma’s recipe. That’s how I know the original, as she lives right across the street from the gardens. Chop fresh herbs, add quark, cream, sour cream and yogurt. Stir in a little mustard, salt and pepper. Grate the cucumber, add salt, squeeze the juice and add to the mix. Quarter the hard-boiled eggs and fold in, season with lemon juice. Let it sit for an hour. My grandma also freezes the sauce, but the eggs should be removed. Never chop the herbs with a machine or a hand blender, as the sauce will become bitter and will have an unappetizing color. Either chop, slice or, like my grandma, put the herbs through a small herb grinder.