Frankfurt Green Sauce

Ingredients for 4 servings:

• 250 g cream cheese
• some sour cream
• some sweet cream
• 1 tbsp mayonnaise
• 1 tsp mustard
• 1 tsp horseradish
• Salt and pepper, white, freshly ground
• Parsley
• chives
• Pimpinella
• Borage
• dill
• chervil
• cress

Instructions

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

à la wildehilde

Mix the first 7 ingredients, except the herbs, until smooth. Grind the herbs (preferably freshly harvested) through a meat grinder. If available, add some fresh spinach. This enhances the green color but doesn’t impair the flavor. Immediately mix the freshly ground herbs with the quark mixture, then season to taste. Tastes delicious with new boiled potatoes and a hard-boiled egg, with grilled meat or fish, as a salad substitute for dinner, and any time you’re craving something extra fresh. Tip: You can use frozen herbs instead of fresh. Or you may have so many fresh herbs that some of them can be frozen immediately. Add the frozen herbs to the finished quark mixture – they thaw quite quickly. The finished sauce also freezes well.