Frankfurt Green Sauce

Ingredients for 4 servings:

• 500 g natural yogurt
• 2 tbsp mustard, medium hot
• 3 tbsp salad cream
• 1 onion(s)
• 1 lemon(s), untreated, the juice and the grated peel
• Salt
• Sugar
• pepper
• e.g. parsley
• e.g. chives
• n. B. Chervil
• n. B. Cress
• n. B. Pimpinella
• n. B. Sorrel
• n. B. Borage
• n. B. Dill

Instructions

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

Goethe’s favorite dish in a light version

Peel and finely chop the onion. Zest and squeeze the lemon juice. Mix the yogurt, mustard, salad dressing, finely chopped onion, lemon juice, and zest. Season with salt, sugar, and pepper. Wash and finely chop the herbs (either individually as needed or in a large bunch). Mix the herbs with the sauce and serve. The sauce goes well with meat or fish, or even just with pasta. Potatoes (jacket potatoes or baked potatoes) or pasta are good side dishes. Tip: If you’re lucky, you can find fresh herbs pre-packaged at the market (primarily in central Hesse). A good alternative, albeit not as aromatic, are the frozen herb mixes from Iglo or Aldi (in this case, use two packages). Note: Contrary to our “normal” understanding of sauces, the sauce here is one of the main components of the dish and should be used “in abundance.”