🍽️ Grandma's Frankfurt Green Sauce

Name: Grandma's Frankfurt Green Sauce
Total time: 60 min
Yield: 4 servings
Ingredients: 50 g borage; 50 g chervil; 50 g cress; 50 g parsley; 50 g burnet; 50 g sorrel; 50 g chives; to taste lovage (optional); to taste lemon balm (optional); 10 egg(s) (hard-boiled); 3 tbsp mustard, medium-hot; salt; 0.5 tsp pepper, white; 1 tsp sugar; 3 tbsp oil; 750 ml buttermilk; 750 ml sour cream; 100 ml milk (3.5 %); 1 tbsp white wine vinegar

384 kcal · 60 min · 4 servings

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Ingredients

50 g borage
50 g chervil
50 g cress
50 g parsley
50 g burnet
50 g sorrel
50 g chives
to taste lovage (optional)
to taste lemon balm (optional)
10 egg(s) (hard-boiled)
3 tbsp mustard, medium-hot
salt
0.5 tsp pepper, white
1 tsp sugar
3 tbsp oil
750 ml buttermilk
750 ml sour cream
100 ml milk (3.5 %)
1 tbsp white wine vinegar

Instructions

1. Make sure you use at least seven different fresh herbs for the sauce.
2. Place the soured milk and sour cream in a large bowl.
3. Gently mix the two dairy products together.
4. Thin the mixture with a splash of regular milk.
5. Season the base with pepper, salt, sugar, mustard, oil, and wine vinegar.
6. Rinse all fresh herbs briefly in cold water.
7. Let the herbs drain.
8. Pat the herbs dry with kitchen paper.
9. Finely chop the herbs using a knife or a mezzaluna.
10. Never use a food processor or meat grinder to chop the herbs.
11. Avoid crushing the plant fibers so that the juice does not escape and the flavor is preserved.
12. Add the chopped herbs to the sauce mixture.
13. Stir the herbs into the sauce with a cooking spoon.
14. Do not use a mixer to process the herbs under any circumstances.
15. Peel the hard-boiled eggs.
16. Cut the eggs into small cubes using an egg cutter.
17. Add the egg cubes to the green sauce.
18. Stir the eggs well into the sauce with the cooking spoon.
19. Ensure that the yolk cubes break down and give the sauce a slightly yellowish color.
20. Check if the soured milk and sour cream are slightly yellowish to confirm correct preparation.
21. Make sure the eggs were not cut too small or too few were used if the sauce remains white.
22. Let the green sauce stand covered in the refrigerator for several hours before serving.
23. Give the sauce time to allow the herb flavor to fully develop.

Nutrition per serving

kcal: 384
Protein: 12 g · Fett/Fat: 30 g · Carbs: 18 g