in Germany

Kasseler Green Sauce

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Ingredients for 4 servings:

  • 500 g sour cream, 20-24% fat
  • 400 g sour cream, 10% fat
  • 200 g yogurt, 3.5% fat
  • 2 bags of fresh herbs for Kasseler Green Sauce
  • 10 eggs
  • 4 tbsp vinegar
  • 4 tbsp, levelled sugar
  • 1 tsp, leveled salt
  • n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Kassel dialect: Griene Sose

Boil the eggs, peel them, and let them cool. In the meantime, stir together the sauce ingredients until the sugar has dissolved. Chop the herbs and stir in. Slice the cooled eggs with an egg slicer and stir in. Transfer the sauce to a sealable container and refrigerate for a few hours. It goes well with boiled potatoes. Note: The herb mix for the Kassel Green Sauce contains chives, parsley, dill, burnet, borage, sorrel, and lemon balm.

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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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