Frankfurt Green Sauce light

Ingredients for 6 servings:

• 2 bunch of herbs for green sauce, fresh, ready-mixed from the market
• 500 g quark, full-fat
• 250 g cream cheese, full-fat
• 200 g cream, fresh
• 250 g milk, or more if needed
• 1 tbsp mustard
• ¼ cucumber(s), fresh
• 1 m.-large onion(s), finely chopped
• 2 cloves garlic, preferably fresh, finely chopped
• 1 lemon(s), untreated
• 2 tbsp oil (walnut oil or another suitable for herbs)
• Salt
• pepper
• some cayenne pepper or chili
• 6 eggs, hard boiled

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Grie Soß, Green Sauce, Light Version

Sort the herbs, wash, dry, and chop them very finely (do not chop or mince them!). Cut the cucumber into very small cubes. Peel and dice the onion. Peel and dice the garlic and dice it very finely. Zest the lemon and finely chop it. Peel the hard-boiled eggs and cut them into small cubes. Place everything in a bowl and pour over the lemon juice. In another bowl, mix the quark, cream cheese, cream, and mustard with a mixer until smooth. Thin with milk as needed to the desired consistency, and season with oil and spices. Note: I bought very firm quark from a farm shop. Supermarket quark is much softer and moister, so only add liquid as needed! Pour this mixture onto the herb mixture. Mix thoroughly and let it sit for at least half an hour before serving. It goes particularly well with boiled potatoes or ciabatta. A light version of a classic and ideal for light summer cuisine.