- 40 grams borage
- 40 grams salad burnet
- 40 grams chervil
- 40 grams chives
- 40 grams Garden cress
- 40 grams Parsley
- 40 grams sorrel
- 1 tablespoon mustard
- 1 tablespoon Oil
- ¼ litre sour cream
- 150 grams yoghurt
- Salt and pepper
- 4 hardboiled eggs
- Served with boiled potatoes
Frankfurt’s Green Sauce is a delicious vegetarian German dish that’s very popular around Germany’s financial capital. It is most commonly served with cold boiled eggs and hot boiled potatoes during the spring and summer seasons when the many herbs used in this recipe are found in abundance.
This Franfurt’s Green Sauce recipe has been highlighted for its low environmental footprint in Great Food From Green European Cities published by the European Commission. Read more about this unique cookbook and Europe’s many food sustainability initiatives in comprehensive review.
This is a very quick and easy vegetarian dish that you’ll enjoy with your friends and family. It also goes incredibly well with a German beer. 🙂
Franfurt’s Green Sauce Recipe
- Separate the cooked egg yolk from the egg white of the hard-boiled eggs.
- Mix the egg yolk with oil, mustard and yoghurt until you get a creamy paste.
- Then, add the sour cream and flavour with salt and pepper.
- Finely chop the herbs and the egg white, add to the sauce and mix it well. If the consistency is too firm, add more sour cream for yoghurt.
Photo credit: Gwydion M Williams.