Frankfurt Green Sauce (Frankfurter Grüne Soße)
Try this world-famous German herb sauce. Refreshing, delicious and yet so simple, these are the characteristics of the original Frankfurter Grie Soß (as Frankfurt green sauce is colloquially known).
Servings 4 portions
Calories 124kcal
Equipment
- blender
Ingredients
- 150 g herbs for green sauce herbs for green sauce (borage, chervil, cress, parsley, burnet, sorrel and chives) (5 oz)
- 150 g creme fraiche (5 oz) if not available use sour cream
- 150 g full fat yoghurt (5 oz) (3.4% fat)
- 1 small onion about 50 g or 1.8 oz
- 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.
- 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 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.
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