Urmelis Green Sauce "uf Meenzerisch"

Ingredients for 1 servings:

• 175 g herbs (7-herb mixture for Frankfurter Green Sauce), frozen
• 200 g yogurt, 3.8%
• 200 g sour cream, 10%
• 50 g rapeseed oil or sunflower oil, not olive oil
• 5 large eggs
• 2 tsp mustard, medium hot
• 2 tsp lemon juice
• 2 tbsp, heaped yogurt, 3.8%
• Salt
• black pepper

Instructions

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

the Hessian speciality par excellence, but also tasty for everyone else, not only on Maundy Thursday

Boil the eggs hard. Combine the yogurt and sour cream in a large bowl. Chop approximately 150g of the frozen herb mix in a food processor, such as a Moulinette. The herbs are already chopped in the package, but I like them a little finer. Add the finely chopped herbs along with the remaining 25g of the herb mix to the yogurt and sour cream and mix well. Peel the eggs. Remove the yolks from 3 eggs and place them in a mixing bowl. Finely dice the egg whites from the 3 eggs and the remaining 2 eggs and add them to the sauce. Using a hand blender, blend the egg yolks into a mayonnaise, constantly adding the oil. Then, while continuing to stir, add the 2 tablespoons of yogurt. It will look like the mixture is curdling at first, but don’t worry, you just have to blend long enough and it will. Then stir the mayonnaise into the green sauce. Stir in the mustard and lemon juice, and season well with salt and black pepper. Serve with boiled potatoes. The sauce also tastes good with boiled meat, fried potatoes, and cold roasts. One package of the frozen 7 herb mix contains 100 g. If you prefer a more herby flavor, you can use the entire mix. Personally, 175 g of herbs is enough for us.