The world-famous Frankfurter Grüne Soße is a true Hessian classic. If you ever visit Frankfurt am Main, it would be a crime to leave without tasting it. The Frankfurter Grie Soß is made from 7 distinct herbs and tastes like spring - a little tart, a fresh and herby bite that goes so well with boiled potatoes and eggs or even schnitzel.
This sauce is exactly a dish from my childhood. I grew up in Schwalbach am Taunus, on the outskirts of Frankfurt. You'll find it on restaurant menus there, and the markets sell ready-packed bundles of the fresh herbs. I always bring some back with me when I visit from Bremen, because even here in Germany, this herb mixture is something special and not readily available everywhere.
Jump to:
- What is Frankfurt Green Sauce?
- Seven Herbs of the Original Frankfurter Grüne Soße
- History of this famous Frankfurt Sauce
- How to make Frankfurt Sauce
- Substitute for the original seven green sauce herbs.
- How to serve it?
- How to store Frankfurt Green Sauce
- More Recipes from Frankfurt
- More German Sauce Recipes
- Have you made this recipe?
- Recipe
What is Frankfurt Green Sauce?
It is a cold herb sauce made from seven distinct herbs, sour cream and yoghurt. Every Frankfurt family has its own recipe, but the herb mixture remains the same.
Although this green sauce is famous all over Germany, you may only find the ingredients fresh in the market stalls if you are in Frankfurt or Hesse. There you can buy the fresh herb mixture prepacked, wrapped in paper.
For the rest of Germany, you can sometimes buy them frozen, or make do with other herb mixtures.
Seven Herbs of the Original Frankfurter Grüne Soße
- Borretsch - Borage - Borago officinalis
- Kerbel - Chervil - Anthriscus cerefolium
- Kresse - Garden Cress - Lepidium sativum
- Petersilie - Parsley - Petroselinum crispum
- Pimpinelle - Salad Burnet - Sanguisorba minor
- Sauerampfer - Sorrel - Rumex acetosa
- Schnittlauch - Chives - Allium schoenoprasum
History of this famous Frankfurt Sauce
The roots of the original mix of seven herbs of the Frankfurt sauce are unknown. It is thought that the herb sauce was introduced by the French Huguenots who fled to Frankfurt mid-16th century. Another unproven theory is that merchants from Lombardy settled in Frankfurt and imported Mediterranean herbs.
Popular folklore is that the mother of the famous German poet Goethe invented the sauce. It is accepted that this is not true, but nevertheless, Goethe was an admirer of the traditional green sauce from his birthplace, Frankfurt.
The first recipe for green sauce was published in 1860 by Wilhelmine Rührig. Since 2016 the green sauce herb mixture is protected by the EU, meaning that only herb mixes that fulfil certain geographical requirements are allowed to call themselves Frankfurter Grie Soß (Source Frankfurt.de)
How to make Frankfurt Sauce
You will see that it is pretty easy to prepare this sauce. The star ingredients in this recipe are fresh herbs. Using a blender will make the process faster, but you can also just cut the herbs finely with a knife - this actually leaves more texture in the sauce.
Grüne Soße Ingredients
- 150 g (5 oz) herbs for green sauce (borage, chervil, cress, parsley, burnet, sorrel and chives)
- 150 g (5 oz) crème fraiche or sour cream
- 150 g (5 oz) full-fat yoghurt
- 1 small (50 g or 1.7 oz) onion
- 1 teaspoon mustard (affiliate link)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste.
Frankfurt Green Sauce Recipe
- Wash the herbs. If necessary, remove the leaves from the stems and roughly chop them. Place in a deep bowl.
- Add the yoghurt and crème Fraiche or sour cream to the herbs. With a hand blender, puree the herbs. Alternatively, you can chop the herbs very finely and then mix them in with the yoghurt-crème Fraiche mixture.
- Peel the onion and cube very finely.
- Add the onion cubes, olive oil, mustard (affiliate link) and lemon juice to the mixture. Season with salt and pepper. Allow the mixture to rest for an hour in the fridge or a cool place before serving.
Grow your own Frankfurt Green Sauce herb mix
If you are outside Germany, the easiest option is to source the seven herbs individually. In Germany, you can often find the complete herb mixture pre-packed at markets, especially in the Frankfurt and Hesse region.
- US readers can find most of the herbs at Strictly Medicinal Seeds
- UK readers can find most of the herbs at Thompson & Morgan
- Here is a good guide on how to harvest herbs
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Substitute for the original seven green sauce herbs.
I have been asked by readers how to substitute some of the original herbs that are not available as easily outside Germany. I assume that parsley and chives are quite easy to get hold of, but I did some research on the other herbs. If you tried this herb sauce with substitute herbs, send me a message, because I would love to hear how it worked out.
Substitute Herbs for Frankfurt Green Sauce
- Borage: Spinach leaves, Escarole.
- Chervil: tarragon
- Garden cress: Watercress or Arugula (Rocket)
- Salad Burnet: Difficult to substitute - cucumber has a similar taste, but it not a herb.
- Sorrel: Arugula (Rocket), lemon balm or kale
If you are in Germany, just not near Frankfurt, I would suggest the frozen Iglo 8 Kräuter Mix - which has all the herbs from the Frankfurt Green Sauce Plus sill.
How to serve it?
In Germany, we typically eat this sauce in spring. It is one of the most popular German Easter foods to eat on Maundy Thursday (Gründonnerstag). On this day you traditionally eat a green dish, so this green herb sauce is quite fitting.
In Frankfurt, we eat this sauce with anything. But here is a list of the most common combinations.
- Green sauce with potatoes and boiled eggs (this is the most common way of serving Frankfurter Grie Soß)
- Frankfurt Schnitzel (A pork schnitzel served with a side of green sauce)
- Frankfurter Cordon Bleu (a Cordon Bleu Schnitzel filled with Green Sauce)
- Frankfurter Grüne Soße with Tafelspitz
- The sauce also tastes very good as a side with fish or roast beef.
How to store Frankfurt Green Sauce
I would suggest consuming this sauce the same day it is made. If necessary, it will keep in the fridge for up to 2 days. I would not recommend freezing this sauce, but if you like you can freeze the fresh herbs.
More Recipes from Frankfurt
More German Sauce Recipes
- Jäger Sauce (German Hunter Sauce)
- Zigeuner Sace (German Gypsy Sauce)
- Rahmsauce
- Currywurst Sauce
- Quark Dip
Have you made this recipe?
I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
Frankfurt Green Sauce (Frankfurter Grüne Soße)
Equipment
- blender
Ingredients
- 150 g (5 oz) herbs for green sauce (borage, chervil, cress, parsley, burnet, sorrel and chives)
- 150 g (⅔ cup) creme fraiche if not available, use sour cream
- 150 g (⅔ cup) full fat yogurt 3.4% fat
- 1 small onion
- 1 teaspoon mustard
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Wash the herbs. If necessary, remove the leaves from the stems and roughly chop them. Place in a deep bowl.150 g herbs for green sauce (borage, chervil, cress, parsley, burnet, sorrel and chives)
- Add the yoghurt and crème Fraiche or sour cream to the herbs. With a hand blender, puree the herbs. Alternatively, you can chop the herbs very finely and then mix them in with the yoghurt-crème Fraiche mixture.150 g creme fraiche , 150 g full fat yogurt
- Peel the onion and cube very finely.1 small onion
- Add the onion cubes, olive oil, mustard (affiliate link) and lemon juice to the mixture. Season with salt and pepper.1 teaspoon mustard (affiliate link) , 1 tablespoon olive oil, 1 tablespoon lemon juice , salt and pepper
- Allow the mixture to rest for an hour (ideally overnight) in the fridge or a cool place before serving.
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Nutrition
Made this recipe?Drop a ⭐ rating and a quick comment below. I personally read and reply to every review!
Chris Shepherd says
Adding a few Tablespoons to a cheap Tuna Pizza (after baking) is heavenly (although many might not think so). Just try it first.
Marita Sinden says
Thanks Chris, that is an interesting idea I will try that.
Lisa says
Made your recipe last weekend and it was delicious! I got a bundle of 200g green sauce herbs at the local farmers market in Hamburg. So I increased a bit on the yoghurt and creme fraiche and added another teaspoon of mustard, which worked out perfectly! Thanks for sharing this recipe. The taste bringes me right back home to Hessen 🙂
Marita Sinden says
Thanks Lisa, I am glad you enjoyed it!
Lisa says
Thanks Marita, I just made it again and added a tablespoon of honey to the mix - a hint by a fellow Hessian. I can recommend!
Marita Sinden says
Thanks Lisa! I will try that next time I make it 🙂
Anna says
Hello Maria,
I wish to know the weight of each of the herbs?
Is 150g the total weight of all the herbs or is it 150g of each herb?
If it is the total weight, then is the amount of each herb not important.
I noticed that the instant packet you suggested has a photo of dill on it.
Is dill a common addition or substitute?
Apologies for all the questions, but I wish to make the correct version for a family member. Thank you.
Sincerely,
Anna
Marita says
Hi Anna,
this is the total weight of the herbs. In Germany you will get the herbs in a big pack all jumbled together. So its not really important.
The pack I mentioned- has all the herbs plus dill. Even in Germany, it is difficult to get the 7 herbs in one pack, unless you live in Hessen. This frozen herb pack is available in any bigger supermarket, an even though dill is not traditional it works. Hope this helps.
Anna says
Thank you Marita,
I used your list of herbs and went to our Richters garden centre in Canada and bought the plants or seeds of these herbs.
They are all growing now and I'm so happy for your article as my guide.
Should I take equal parts of the herbs or is less and more no major concern?
I have never had this sauce so I don't know what it should taste like.
My daughter in law, from Germany, was excited when I mentioned this adventure to recreate one of her favourites.
Thank you again for your reply,
Anna
Jackie says
What brilliant timing. We are in Hessia, saw green sauce on the menu, remembered your email and have just had it. Wow, it's as delicious and refreshing as you say. I'll be buying the seeds to plant when I get home. Thank you!
Marita says
Hi Jackie,
I am glad I could inspire you to try something new. Happy you came to visit Hessen.
Marita
Kerstin says
As a German person, living in Florida, I bought seeds for Thesauren in Germany each year, and since we can put seeds out in Februar, my sauce is always ready. It is one of my favorites, but I am vegan or plant based eater and changed to vegan. Not even a meat eater knows the difference. Thanks these are my little nice memories
Marita says
Hi Kerstin,
thank you very much for sharing this with me. Buying the seeds and growing them yourself is such a good solution for when you live abroad. The unique taste makes it worth while. Best Wishes Marita
Emilie says
I’m so happy to find your website! We are Americans in the USA now but we lived in Oberursel for 4 years. I know Schwalbach because my daughter played in a Frauenfußball league that sometimes had matches there. I miss Grüne Soße so much but have always felt helpless trying to make it here since some of the herbs are not available and we don’t have quark here either. I will try some of your tips!
Marita says
Hi Emilie, I know Oberursel well! I am glad you enjoy the website and I hope that you will find some recipes that bring you back to your time in Germany. x
Sandhya S says
I have been to Germany so many times, somehow never tasted this sauce. Adding this herby sauce to my list to try.
Marita says
Thanks, another reason to visit Germany again.
Gabriela Herrera says
My mouth is watering, this sauce looks so creamy and I love that you included the history as well. Aside from looking so delicious the nutrient content with all the greens is just a win-win.
Marita says
thank you x
Maricruz says
This a must try for me. I love all kind of sauces and can’t believe I haven’t tried this before! I have been in Germany many times and never had this sauce. Thanks for the recipe 🙂
Marita says
You are welcome. It most common near Frankfurt. x
Kacie Morgan says
I love homemade sauces and this looks so good. It must be so flavoursome, packed with all those lovely fresh herbs.
Marita says
Thank you x
Emily Flint says
Oh boy, I have never had frankfurt sauce before but it sounds like something I would really, really like. Any green herb is a favorite of mine and I love the combination in this recipe! I can’t wait to make this.
Marita says
Let me know how you get on x
Francy says
Great sharing. New recipe for me, l can't wait to try to make 😄
Marita says
thank you
Fabiana says
Thanks for introducing me to this recipe!!!!! This sauce looks delicious, can’t wait to try it!
Marita says
you are welcome
Colette Zaharko says
I love green sauce. I have never had this Frankfurt green sauce before, but I would love to try it. We do not have all those herbs here in Arizona; what can I substitute for the chervil, burnet, and sorrel? Thank you so much
Marita says
Hi Colette, thanks for your question. I think many readers might have the same question. I added a section with herb substitution suggestions in the post for you. Thanks Marita
Eric says
That was a great indepth article. The sauce sounds great for spring. Thanks for sharing!
Marita says
Thank you - it is a super fresh spring dish x
Kalin says
I can’t believe I was in Frankfurt and didn’t try this! It sounds like it’d be so good on meat. I haven’t heard of a few of the herbs so will have to do some research!
Marita says
Hi Kalin, another reason to come back to Frankfurt. I have added in a section with some herb replacement suggestions. x
Jeannie says
this is my fave and a must when you travel to Frankfurt, I need to find vegan yogurt to try this recipe! Its really good 🙂
Marita says
Thank you. I think you can just use soy yoghurt. x