← All recipes

🍽️ Classic Green Sauce with Potatoes and Eggs

542 kcal · 30 min · 4 servings

Ingredients

• 100 g mixed herbs (about equal parts borage, chervil, sorrel, burnet, parsley, dill)
• 1 bunch chives
• 2 shallots
• 30 g butter
• 30 g flour
• 350 ml broth
• 300 g whipping cream
• salt
• pepper (from the mill)
• nutmeg
• 4 eggs
• 800 g boiled potatoes

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot and cover them completely with cold water.
3. 3. Bring the water to a boil and cook the potatoes for about 20 minutes until tender.
4. 4. Boil the eggs in a separate pot for as long as you prefer (soft or hard).
5. 5. Rinse the fresh herbs under running water.
6. 6. Shake the herbs dry.
7. 7. Remove the leaves from the herb stems and chop them very finely.
8. 8. Cut the chives into fine rings.
9. 9. Peel the shallots.
10. 10. Dice the shallots very finely.
11. 11. Heat the butter in a pan.
12. 12. Add the shallot cubes to the hot butter.
13. 13. Sauté the shallots until translucent, but do not brown them.
14. 14. Stir the flour into the butter and shallot mixture.
15. 15. Let the flour mixture cook briefly.
16. 16. Pour in the broth while stirring constantly.
17. 17. Bring the sauce to a boil.
18. 18. Stir the cream into the sauce.
19. 19. Fold the finely chopped herbs into the sauce.
20. 20. Remove the pan from the heat so the sauce does not continue to cook.
21. 21. Season the sauce with salt, pepper, and ground nutmeg.
22. 22. Cut the boiled eggs in half.
23. 23. Serve the green sauce together with the boiled potatoes and the eggs.

Nutrition per serving

• kcal: 542
• Protein: 14 g · Fett/Fat: 36 g · Carbs: 40 g