Green Sauce 7+1

Ingredients for 1 servings:

• 1 package of herbs for green sauce (borage, chervil, cress, parsley, burnet, sorrel, chives)
• 5 spring onions, optional as the eighth green component
• 200 ml natural yogurt
• 200 ml sour cream
• some whole milk, optional
• e.g. vinegar (raspberry vinegar or simple wine vinegar)
• e.g. salt and pepper
• 8 eggs, hard-boiled

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

with an effective trick to finely chop the fresh herbs

First, the trick: lay the herbs loosely out in the freezer. This keeps them wonderfully fresh, for several days if necessary, and they can also be chopped very easily when frozen without losing their juices or becoming mushy. So, finely chop the seven-herb mixture. Also finely chop the spring onions and add them to the herbs. Mix with the yogurt and sour cream, adding a little milk if necessary for a thinner consistency. Season with vinegar, salt, and pepper and let it sit for at least an hour. If the herbs were frozen, they cool the sauce very well. I still refrigerate the green sauce. Serve with 8-12 hard-boiled eggs, perhaps halved. This goes well with boiled potatoes or roasted potatoes from the oven; see the recipe from CK user schnitzel85. Since everything can be easily prepared in advance, it’s a stress-free and enjoyable dish.