Frankfurt Green Sauce Herbs Food

FRANKFURT GREEN SAUCE (FRANKFURTER GRüNE SOßE)

Frankfurt Green Sauce (Frankfurter Grüne Soße) image

Try this world-famous German herb sauce. Refreshing, delicious and yet so simple, these are the characteristics of the original Frankfurter Grie Soß (as Frankfurt green sauce is colloquially known).

Provided by Marita

Time 1h20m

Number Of Ingredients 8

Ingredients

150 g herbs for green sauce herbs for green sauce (borage, chervil, cress, parsley, burnet, sorrel and chives) ((5 oz) )
150 g creme fraiche ((5 oz) if not available use sour cream)
150 g full fat yoghurt ((5 oz) (3.4% fat) )
1 small onion (about 50 g or 1.8 oz)
1 tsp mustard
1 tbsp olive oil
1 tbsp lemon juice
salt and pepper (to taste )

Steps:

Wash the herbs. If necessary, remove the leaves from the stems and roughly chop them. Place in a deep bowl.
Add the yoghurt and crème Fraiche or sour cream to the herbs. With a hand blender, puree the herbs. Alternatively, you can chop the herbs very finely and then mix them in with the yoghurt-crème Fraiche mixture.
Peel the onion and cube very finely.
Add the onion cubes, olive oil, mustard and lemon juice to the mixture. Season with salt and pepper.
Allow the mixture to rest for an hour in the fridge or a cool place before serving.

Nutrition Facts : Calories 124 kcal, Carbohydrate 5 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 5 mg, Sodium 70 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving

FRANKFURT GREEN HERB SAUCE

Frankfurt Green Herb Sauce image

The Frankfurt Green Herb Sauce recipe out of our category Classic Sauce! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 eggs
1 shallot
2 handfuls fresh Fresh herbs (such as chives, parsley, watercress, chervil, borage, sorrel, burnet)
3 Tbsps vegetable oil
1 tsp spicy Mustard
150 grams Yogurt (0.1% fat)
250 grams Whipped cream
lemon juice
salt
freshly ground peppers

Steps:

Hard boil the eggs. Peel the eggs, and finely mash with a fork. Peel and finely chop the shallot. Rinse and dry the herbs. Remove the leaves from the stems and finely chop.
Mix the oil with the shallot, mustard, yogurt, and sour cream. Mix in the egg and herbs. Season to taste with lemon juice, salt, and pepper.

GERMANY, FRANKFURT GREEN SAUCE

Germany, Frankfurt Green Sauce image

This herby sauce is for fried or poached fish, cold fish, hard boiled eggs, cold cuts, or as a sandwich filling.

Provided by Mme M

Categories Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons sorrel
2 tablespoons parsley
2 tablespoons salad burnet
2 tablespoons borage
3 tablespoons chives
3 tablespoons watercress
1 tablespoon tarragon
1 tablespoon chervil
2/3 cup mayonnaise
1 teaspoon German mustard
1/2 teaspoon horseradish (optional)
2 hardboiled egg, chopped
1 small gherkin, with dill, chopped
1 shallot, chopped
1 garlic clove, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 lemon, juice and zest of
3 tablespoons sour cream (or yoghurt) (optional)
1 egg yolk

Steps:

Chop the herbs very finely together. Add the remaining ingredients in the order given, seasoning to taste and beating in the egg yolk last of all.
If you have problems locating any of the herbs, it would be best just to add a little more of some of the other herbs in the list.

Nutrition Facts : Calories 143.6, Fat 11.1, SaturatedFat 2, Cholesterol 100.5, Sodium 480.6, Carbohydrate 9, Fiber 0.3, Sugar 2.3, Protein 3

FRANKFURT'S FAMOUS GREEN SAUCE

Frankfurt's Famous Green Sauce image

The famous Frankfort green sauce from Germany is a creamy blend of fresh herbs, yogurt, sour cream, and oil that is served cold over potatoes and eggs.

Provided by Jennifer McGavin

Categories Condiment Sauce

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

2 large egg yolks (hard-cooked)
1 tablespoon oil (walnut or other neutral oil)
1 to 2 teaspoons lemon juice
2/3 cup quark
2/3 cup Greek yogurt (full cream)
2/3 cup sour cream or crème fraîche
10 to 12 ounces fresh herbs (roughly equal amounts of parsley, cress, chives, borage, salad burnet, sorrel, chervil)
Dash freshly ground pepper
Dash salt
1 teaspoon lemon juice (or to taste)
4 potatoes (boiled)
8 large eggs (hard-cooked)

Steps:

Gather the ingredients.
In a medium bowl, mash egg yolks with oil and mix to form a smooth paste. Add a teaspoon or two of lemon juice.
Mix in quark, yogurt, and sour cream. Add herbs and then season to taste with pepper, salt, and lemon juice.
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.
Serve cold over hot, boiled potatoes and hard-cooked eggs.

Nutrition Facts : Calories 609 kcal, Carbohydrate 53 g, Cholesterol 554 mg, Fiber 6 g, Protein 31 g, SaturatedFat 13 g, Sodium 487 mg, Sugar 6 g, Fat 31 g, ServingSize 4 servings, UnsaturatedFat 0 g