Frankfurt Green Sauce Recipes

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GERMANY, FRANKFURT GREEN SAUCE



Germany, Frankfurt Green Sauce image

This herby sauce is for fried or poached fish, cold fish, hard boiled eggs, cold cuts, or as a sandwich filling.

Provided by Mme M

Categories     Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 20

2 tablespoons sorrel
2 tablespoons parsley
2 tablespoons salad burnet
2 tablespoons borage
3 tablespoons chives
3 tablespoons watercress
1 tablespoon tarragon
1 tablespoon chervil
2/3 cup mayonnaise
1 teaspoon German mustard
1/2 teaspoon horseradish (optional)
2 hardboiled egg, chopped
1 small gherkin, with dill, chopped
1 shallot, chopped
1 garlic clove, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 lemon, juice and zest of
3 tablespoons sour cream (or yoghurt) (optional)
1 egg yolk

Steps:

  • Chop the herbs very finely together. Add the remaining ingredients in the order given, seasoning to taste and beating in the egg yolk last of all.
  • If you have problems locating any of the herbs, it would be best just to add a little more of some of the other herbs in the list.

Nutrition Facts : Calories 143.6, Fat 11.1, SaturatedFat 2, Cholesterol 100.5, Sodium 480.6, Carbohydrate 9, Fiber 0.3, Sugar 2.3, Protein 3

FRANKFURT GREEN SAUCE



FRANKFURT GREEN SAUCE image

Categories     Sauce     Herb     No-Cook     Easter     Vegetarian     High Fiber

Yield 4 people

Number Of Ingredients 19

Herbs needed
•Parsley (Petersilie)
•Chives (Schnittlauch)
•Pimpernell (Pimpinelle)
•Borage (Borretsch)
•Chervil (Kerbel)
•Sorrel (Sauerampfer)
•Dill (Dill)
•Garden cress (Kresse)
Less important are:
•Tarragon (Estragon)
•Melissa (Melisse)
2 cups Quark or Ricotta
1,5 cup sour cream
1 cup Yoghurt
2 Spring Onions
1 table spoon mustard
ca. 1 table spoon Lemon juice
Salt, Pepper

Steps:

  • For the right mix of herbs it needs a bit of trying. In Frankfurt, GER you can get the herbs in the supermarket. Rinse the herbs thoroughly, mince them (except for Chives and Spring Onions) in the mixer with the other ingredients, or mince them with a big knife. Mince the onions and chives or cut them in to tiniest dices. Mix all together in a bowl and give it the final taste after one hour in the fridge.

FRANKFURT'S FAMOUS GREEN SAUCE



Frankfurt's Famous Green Sauce image

The famous Frankfort green sauce from Germany is a creamy blend of fresh herbs, yogurt, sour cream, and oil that is served cold over potatoes and eggs.

Provided by Jennifer McGavin

Categories     Condiment     Sauce

Time 20m

Yield 4

Number Of Ingredients 12

2 large egg yolks (hard-cooked)
1 tablespoon oil (walnut or other neutral oil)
1 to 2 teaspoons lemon juice
2/3 cup quark
2/3 cup Greek yogurt (full cream)
2/3 cup sour cream or crème fraîche
10 to 12 ounces fresh herbs (roughly equal amounts of parsley, cress, chives, borage, salad burnet, sorrel, chervil)
Dash freshly ground pepper
Dash salt
1 teaspoon lemon juice (or to taste)
4 potatoes (boiled)
8 large eggs (hard-cooked)

Steps:

  • Gather the ingredients.
  • In a medium bowl, mash egg yolks with oil and mix to form a smooth paste. Add a teaspoon or two of lemon juice.
  • Mix in quark, yogurt, and sour cream. Add herbs and then season to taste with pepper, salt, and lemon juice.
  • Transfer to a food processor or blender and process until herbs are reduced to very small pieces and cream is bright green. You can choose to sieve the mixture into a bowl to remove large pieces of herb or egg yolk.
  • Serve cold over hot, boiled potatoes and hard-cooked eggs.

Nutrition Facts : Calories 609 kcal, Carbohydrate 53 g, Cholesterol 554 mg, Fiber 6 g, Protein 31 g, SaturatedFat 13 g, Sodium 487 mg, Sugar 6 g, Fat 31 g, ServingSize 4 servings, UnsaturatedFat 0 g

ALL-PURPOSE GREEN SAUCE



All-Purpose Green Sauce image

This tangy, creamy sauce is the perfect home for all those extra herbs you may have on hand from other recipes - that leftover sprig of mint, the stemmy part of that bunch of cilantro, the droopy basil. You can use any combination of soft herbs here; you'll need two packed cups altogether. And you don't have to limit yourself to herbs. Other flavorful, leafy options include arugula, celery leaves or pea shoots. For a vegan version, skip the yogurt and use more olive oil, along with a small squeeze of lemon for some acidity.

Provided by Melissa Clark

Categories     sauces and gravies

Time 10m

Yield About 2 cups

Number Of Ingredients 9

1 packed cup basil leaves
1/2 packed cup parsley leaves and tender stems
1/2 packed cup chopped chives
2 garlic cloves, peeled and smashed
Pinch of black pepper
1/4 cup plain Greek yogurt or sour cream
1/3 cup extra-virgin olive oil
1 1/2 teaspoons finely grated lemon zest
1/4 teaspoon kosher salt (Diamond Crystal), plus more to taste

Steps:

  • Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
  • Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
  • Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.

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