in Germany

Frankfurt Green Sauce

updated

Spread the love

Ingredients for 6 servings:

  • 2 bunch herbs, for green sauce
  • 1 tube(s) mayonnaise, small
  • 2 tbsp mustard, medium hot
  • 2 cups of yogurt, 500 g each, 1.5% fat
  • Vinegar or lemon juice
  • Salt
  • 6 eggs, hard-boiled

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with mayonnaise and yogurt

Wash all herbs thoroughly, remove the stems, and chop them, ideally in a food processor. Mix the yogurt with the mayonnaise, mustard, salt, and vinegar, and add the chopped herbs. Peel and quarter the hard-boiled eggs and fold them into the sauce. Tip: If you don’t want to use mayonnaise, use 3.5% fat yogurt. Slowly stir 2 tablespoons of rapeseed oil and mustard into a small amount of yogurt with a mixer, then top up with the remaining yogurt.

Facebook Comments

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.

Frisee with Parmesan and olives

Pea soup and sausages