Frankfurter Green Sauce

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Frankfurter Green Sauce

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Adjust Servings:
2 large hard-cooked Egg Yolks
1 tbsp Oil
2 tsp freshly squeezed lemon juice
2/3 cup quark
2/3 cup Greek Yogurt
2/3 cup sour cream
12 ounces Fresh herbs such as parsley, cress, chives, borage, salad burnet, sorrel, or chervil
to taste Salt & pepper
  • 20 min
  • Serves 4
  • Medium




A very popular sauce is Frankfurter green sauce, ideal for pouring over potatoes. The main ingredients are green herbs of various sorts without the stems, sour cream, and lemon balm, seasoned with salt, pepper, and mustard.

It is generally served with mashed or boiled potatoes or wheat bread.


  1. In a medium bowl, mash egg yolks with oil and mix to form a smooth paste. Add a teaspoon or two of lemon juice.
  2. Mix in quark, yogurt, and sour cream. Add herbs and then season to taste with pepper, salt, and lemon juice.
  3. Transfer to a food processor or blender and process until herbs are reduced to very small pieces and cream is bright green. You can choose to sieve the mixture into a bowl to remove large pieces of herb or egg yolk.
  4. Serve cold over hot, boiled potatoes and hard-cooked eggs.

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