in Germany

Green sauce à la Uschi

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Ingredients for 1 servings:

  • some parsley, flat
  • some chives
  • some chervil leaves
  • some sorrel
  • some pimpinella
  • some borage
  • some cress
  • 4 eggs, hard boiled
  • 2 tbsp mayonnaise
  • 1 tbsp tartar sauce
  • 1 pinch(s) of sugar
  • 1 lemon(s), the juice
  • Mustard
  • 100 g sour cream
  • salt and pepper
  • Fondor
  • Garlic

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Frankfurt Green Sauce

The herbs should add up to at least 300g. Wash all herbs thoroughly, remove the stems, and chop them, ideally in a food processor. Peel and separate the hard-boiled eggs. Mix the egg yolks with lemon juice until thickened. Add 1 teaspoon of mustard, the sugar, and the remaining spices. Then stir in the mayonnaise, tartar sauce, and sour cream. Finely chop the egg whites and stir in. Finally, stir in the herbs. This dish goes best with boiled potatoes and 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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