Frankfurt Green Sauce

Ingredients for 5 servings:

• 200 g herbs for green sauce, frozen
• 400 g sour milk
• 100 g sour cream
• 3 eggs, hard-boiled
• ½ lemon(s), juice
• 1 tbsp mustard, medium hot
• 1 pinch of black pepper, freshly ground
• 1 pinch of salt

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

firm consistency and reduced calories

Divide the chopped Frankfurt herbs into two equal portions while still frozen. The sour cream and curd should be solid in the container when purchased (shake to test). Discard any excess liquid before use. Peel the eggs. Finely chop one egg and set aside, then finely chop the other two. A coarse vegetable grater is ideal for this. Blend the first portion of herbs with the sour cream, one chopped egg, the lemon juice, the mustard, all the pepper, and salt in a deep bowl using an immersion blender on high speed. This will create a cream with small green specks in the desired light green color. Only now do the second portion of herbs, the remaining two chopped eggs, and all the curd should be evenly mixed in with a sturdy whisk. Important: Do not add any more liquid. The freshly prepared sauce must be tightly covered and refrigerated for at least two hours. For best results, leave it there overnight.