ReceptnaptárFrankfurter Grüne Soße mit Kartoffeln und Ei (Frankfurt seven-herb cold sauce with potatoes and egg)
Frankfurter Grüne Soße is the emblematic dish of the Hessian metropolis: a cold, fresh sauce with seven herbs, egg and potatoes. In Frankfurt it even has protected geographical indication. Light, fresh and especially popular in spring.
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Method
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- Wash and dry the herbs and chop them very finely.
- Mix the sour cream, yoghurt, oil, mustard and lemon juice until smooth.
- Add the herbs and the chopped egg.
- Season with salt and pepper and a pinch of sugar.
- Chill for at least 1 hour so the flavours meld.
- Serve the cold green sauce with warm potatoes boiled in their skins and halved boiled eggs.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The fresher and more plentiful the herbs, the better the sauce.
- The sauce is even better after resting.
- Without the special herb mix, it can be made with any fresh garden herbs.
Frequently asked questions
Which are the seven herbs?
Traditionally borage, chervil, cress, burnet, sorrel, chives and parsley (and dill is often added).
What do you eat with it?
Potatoes boiled in their skins, boiled eggs, and sometimes boiled beef or fried fish.
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