Germany 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'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

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.

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