in Recipes

Greek sauce à la Gabi

updated

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Ingredients for 4 servings:

  • 5 sprigs lemon balm
  • 5 sprig(s) burnet
  • 3 sprigs of borage
  • 4 leaves of sorrel
  • 1 handful of chervil
  • ½ bunch flat-leaf parsley
  • 1 bunch of chives
  • 2 egg(s), hard-boiled, diced (egg slicer)
  • 200 g crème fraîche
  • 350 g sour milk
  • 50 g mayonnaise
  • 1 tsp mustard, medium hot
  • Worcestershire sauce
  • Salt
  • Pepper, white, from the mill

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

(Green sauce) a Hessian recipe

Finely chop the washed and thoroughly patted dry herbs with a chopping knife or similar tool (they will become bitter in an electric chopper). Add all the remaining ingredients, mix well, and let stand for about 1 hour. Serve with boiled potatoes, hard-boiled eggs, or boiled beef.

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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.

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