Grandma's Frankfurt Green Sauce

Ingredients for 4 servings:

• 50 g borage
• 50 g chervil
• 50 g cress
• 50 g parsley
• 50 g burnet
• 50 g sorrel
• 50 g chives
• n. B. Lovage, optional
• e.g. lemon balm, optional
• 10 eggs, hard-boiled
• 3 tbsp mustard, medium hot
• Salt
• ½ tsp white pepper
• 1 tsp sugar
• 3 tbsp oil
• 750 ml sour milk
• 750 ml sour cream
• 100 ml milk (3.5%)
• 1 tbsp white wine vinegar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Green sauce should always be prepared with at least seven herbs. Combine the curdled milk and sour cream in a large salad bowl and mix gently. Thin slightly with the regular milk. Season to taste with pepper, salt, sugar, mustard, oil, and wine vinegar. Rinse all fresh herbs briefly and quickly in cold water. Drain and pat dry with kitchen paper. Then finely chop with a knife or cleaver. Do not use a food processor or meat grinder. This would crush the plant fibers, drain the juices, and impair the flavor. Add the chopped herbs to the sauce and stir in with a wooden spoon. Do not use a mixer. Peel the hard-boiled eggs and cut them into small cubes using an egg slicer. Add them to the green sauce and stir well with a wooden spoon until the small egg yolk cubes break up and give the sauce a light yellow color. The sauce is properly prepared when the curdled milk and sour cream are light yellow. For white sauce, the eggs were too small or too few. To allow the herbal flavor to fully develop, the green sauce should be covered and refrigerated for several hours before serving.