Green sauce

Ingredients for 1 servings:

• 1 bunch of chives
• 1 bunch of cress
• 1 bunch sorrel
• 1 bunch of chervil
• 1 bunch borage
• 1 bunch of parsley
• 1 bunch of burnet
• some lemon balm, some leaves
• 6 cups sour cream
• pepper
• Salt
• Spice mix (Cenofix, available in health food stores)

Instructions

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

without egg

First of all: You can vary the herbs according to your taste (although you should preserve these 7 herbs if possible). The easiest way, of course, is to buy them in a “herb packet for green sauce,” for example, at the weekly market. However, you should always use around 300 g. First, wash the herbs and sort them out if necessary. If you like, you can trim off any tough stems. Then chop the herbs with a mincing knife. If you prefer, you can puree them with an immersion blender, but then they won’t be as crunchy. I personally always puree them a bit so they don’t stick in your teeth so much. Now add the sour cream to the herbs. You don’t necessarily have to use 6 cups as specified; I always taste and add just enough to allow the herbs to still taste well. Now season the green sauce. I like to use a spice mix from a health food store (Cenofix) and salt, but you can also use just salt and pepper. Once the green sauce is seasoned, chill it in the refrigerator for another 2-3 hours to infuse. Season again before serving and enjoy. Green sauce goes well with boiled or jacket potatoes; my sister likes it with fried potatoes. Some people also eat it as a sauce with cooked meat or as a dip with farmhouse bread. However, I prefer the “fasting version”—without meat. Personally, I find it horrible to stir mayonnaise, onions, or eggs into the green sauce. I prefer it pure (just herbs and sour cream), but that’s a matter of taste. At home, we boil the eggs with the potatoes and eat them warm.