in Germany

Green sauce

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Ingredients for 4 servings:

  • 200 g borage, parsley, dill, chives, burnet, chervil, sorrel, cress
  • 8 eggs, boiled
  • 5 cups sour cream
  • salt and pepper
  • Vinegar
  • Lemon juice, to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

perfect Easter egg utilization and in summer as a refreshing meal

Chop the herbs very finely. Hard-boil the eggs, peel them, and cut them into medium-sized cubes. Pour the sour cream into a bowl, add the herbs, eggs, and spices, stir to taste, and refrigerate. It tastes even better the next day, as the herbs will have infused well. We like to serve this with boiled potatoes and meatballs.

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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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