in Germany

Frankfurt green sauce

Spread the love

Ingredients for 3 servings:

  • 1 point herbs (sorrel, chervil, chives, parsley, pimpernel, cress and borage)
  • 2 eggs, hard-boiled
  • 3 tbsp vinegar (wine vinegar)
  • 6 tbsp oil
  • 1 tsp mustard, medium hot
  • 3 tbsp sweet cream, creme fraiche or sour cream
  • 1 small onion(s), diced
  • salt and pepper
  • Sugar

Instructions

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

Greek sauce

Seven herbs belong in this sauce. Finely chop the herbs with a kitchen knife, removing any thick stems first if possible. Do not blend them. Strain the egg yolk through a sieve, stir together the diced onion, mustard, salt, pepper, vinegar, oil, and a little sugar to make a sauce. Stir in the chopped herbs and finely chopped egg whites. Add sweet cream or crème fraîche, etc., to taste. Serve with boiled beef or other lean beef and fresh boiled potatoes.

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.

Carthusian dumplings

Quark doughnuts