Germany's Famous Tangy Green Herb Sauce Recipe Packs So Much Flavor (and Takes Only 10 Minutes) by Ann Marie G. Halstead
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I love hearing about new recipes, and this one is internationally famous! A friend recently told me about Frankfurt's green sauce and I was intrigued. It‘s a cold herb sauce made from seven herbs, sour cream and yogurt, and it packs so much flavor!
From what I have learned, nearly every family in Frankfurt, Germany, has their own recipe, but the herb mixture always remains the same. In Germany, you can purchase the seven fresh herbs packaged together to make this recipe even easier, but here in the U.S. and elsewhere, we have to do it the old-fashioned way. It's no big deal, though, as this is a pretty simple recipe (and it's ready in just 10 minutes).
This tangy green sauce is often served cold over hard-boiled eggs or hot boiled potatoes. Once you taste it, though, you may want to use it in other ways, too. If you do, please let us know.
Cuisine: German
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4
Ingredients
- 5 ounces herbs for green sauce (borage, chervil, cress, parsley, burnet, sorrel and chives)
- 5 ounces crème fraiche (you could also use sour cream)
- 5 ounces full-fat yogurt
- 1 small onion, diced finely
- 1 teaspoon mustard
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Here's how to make it:
- Wash all the herbs. If necessary, remove leaves from the stems and rough chop them. Place herbs in a large, deep bowl.
- Add the yogurt and crème fraiche (or sour cream) to the bowl with the herbs. With a hand blender, puree the herbs (or you can chop the herbs very finely and then add them to the yogurt mixture, stirring until combined).
- Add the onion, olive oil, mustard and lemon juice to the yogurt mixture. Season with salt and pepper, to taste. Allow the mixture to chill for an hour in the refrigerator. Serve cold.
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