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Green Sauce with Egg

5 from 5 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 491 kcal

Ingredients
 

  • 1 bunch Smooth fresh parsley
  • 1 bunch Chives fresh
  • 1 bunch Sorrel fresh
  • 1 bunch Borage fresh
  • 1 bunch Fresh dill
  • 1 packet Fresh cress
  • 1 bunch Pimpernelle fresh
  • 1 bunch Chervil fresh
  • 1 bunch Lemon balm fresh
  • 1 bunch Fresh spinach optional
  • 300 ml Mayonnaise
  • 1 cup Sour cream
  • 2 tbsp Freshly squeezed lemon juice
  • 3 tbsp Rapeseed oil
  • 2 pinch Salt
  • 1 pinch Pepper
  • 1 pinch Sugar
  • 10 Hard-Boiled eggs
  • 500 g Waxy table potatoes

Instructions
 

Preparation:

  • Wash the potatoes and cook them in a large pot with the peel but without salt. Boil the eggs hard in a second saucepan.
  • In the meantime, wash the herbs thoroughly and dab them with a towel. Then cut all the herbs into small pieces (do not mix!).
  • Mix the oil with the lemon juice, stir in the sour cream and mayonnaise. Now peel the eggs, cut them into small cubes and mix them with the rest of the ingredients. The mayonnaise is from my cookbook, of course it can also be bought 😉 I think the best is "Mir ... le W ... p"

TIP 😉

  • Your trusted hardware store has most herbs for sale in pots. They then grow back until the next sauce. A bunch of herbs corresponds to approx. 30 grams
  • Unfortunately, not all herbs were available at the moment, so not all of them can be seen in the photo 🙁
  • As Hesse, it is just: Really casual and a must for every dish. Good appetite says Gregcheck

Nutrition

Serving: 100gCalories: 491kcalCarbohydrates: 3.8gProtein: 1.9gFat: 52.8g
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Written by John Myers

Professional Chef with 25 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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