Frankfurt Green Sauce

Ingredients for 6 servings:

• 400 g mixed herbs (for Frankfurt Green Sauce), fresh
• 200 g sour cream, 10% fat
• 1 tsp, heaped salt
• 1 tsp, heaped mustard
• 1 tsp sugar
• 1 kg natural yogurt, 2.8% fat
• 6 eggs, hard-boiled

Instructions

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

‘Grie Soß’ is prepared very quickly and is light

Sort through the freshest “Frankfurter Grüne Soße” herb mix, wash it, and remove any coarse stems. Combine it with the sour cream, salt (preferably sea salt), mustard, and sugar in a food processor fitted with a chopping blade and blend until smooth. Transfer to a bowl and add the yogurt. Stir well, halve the eggs, and add them to the green sauce. The quantities are approximate. A little lemon juice or vinegar can also be added. The herb mix often consists of 25 g chives, 25 g parsley, 25 g chervil, 25 g cress, 25 g sorrel, 25 g borage, 10 g tarragon, 10 g dill, and 10 g savory. Lemon balm is sometimes added as well. The original Frankfurter Grie Soß consists of borage, chervil, cress, parsley, burnet burnet, sorrel, and chives. Frankfurt Green Sauce is served with boiled jacket or boiled potatoes, over which the sauce is poured. The sauce is also often served as a side dish with boiled ox breast, boiled beef, or fish. In this case, the eggs are omitted. The season begins around Maundy Thursday and lasts until autumn.