Frankfurt Green Sauce (Frankfurter Grüne Soße)
A traditional cold herb sauce from Frankfurt, made with 7 fresh herbs. Delicious with boiled potatoes, eggs or schnitzel.
Servings 4 portions
Calories 124kcal
Equipment
- blender
Ingredients
- 150 g herbs for green sauce (borage, chervil, cress, parsley, burnet, sorrel and chives)
- 150 g creme fraiche if not available, use sour cream
- 150 g 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 and lemon juice to the mixture. Season with salt and pepper.1 teaspoon mustard , 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.
Nutrition
Calories: 124kcal | Carbohydrates: 5g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 70mg | Potassium: 89mg | Fiber: 1g | Sugar: 4g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg
