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Vogelsberg Green Sauce

updated

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Ingredients for 4 servings:

  • 1 bunch of herbs for green sauce
  • 500 g low-fat curd cheese
  • 200 g sour cream
  • 300 g yogurt
  • 5 eggs
  • 1 tbsp mustard, medium hot
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

with low-fat curd cheese

Combine the quark, sour cream, and yogurt in a bowl and mix. Clean and finely chop the herbs (do not puree them). Add them to the bowl and stir in. Add the mustard, salt, and pepper, and season to taste. Meanwhile, hard-boil the eggs and let them cool. Slice them thinly with an egg slicer and fold them into the sauce. Note: The fresh herbs take the longest to prepare. You can also use 200g of frozen herbs. However, we prefer fresh herbs (and not chopped too finely).

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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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