Germany Frankfurt Green Sauce Food
GERMANY, FRANKFURT GREEN SAUCE
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
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 GREEN SAUCE (FRANKFURTER GRüNE SOßE)
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
Categories Main Course
Time 1h20m
Number Of Ingredients 8
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'S FAMOUS GREEN SAUCE
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
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- Clean the herbs and pick the leaves from the stems. Chop them roughly and place them in the food processor.
- Add the sour cream, yogurt, sugar, mustard and salt and process until the herbs are finely chopped and everything is well mixed.
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- Soak the cashews for 6 – 8 hours (or do a quick soak in boiling water for ca. 2 hours). Blend in a small blender with the water
- Add the green sauce herbs, along with the cashew sauce, non-dairy milk, mustard, white wine vinegar, lemon, and avocado to the food processor and blend until smooth(ish – you will always have bits of herbs – this is how the sauce is meant to be). Finally, add salt and pepper to liking (I used quite a bit of both) and blend once more. Enjoy!
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- Peel the hard-boiled eggs, cut in half, remove the yolk and mash it with the oil. Add the yogurt and sour cream.
- Finely chop the fresh herbs. Peel and crush the garlic clove and mix together with the herbs, lemon juice, mustard, salt, pepper and sugar. Finely chop the egg yolk and gherkin. Peel and grate the onion and mix the remaining ingredients together.
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Nothing special is needed to make this delicious sauce yourself – except for the specific herbs that are essential in a vegan Frankfurt green sauce! Borage, cress, chervil, …
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This entry was posted on November 5, 2011 at 11:28 am and is filed under 2 - Loveable :), Cuisine, German, Recipe Difficulty, Recipes, Sauce/Dips, Savouries, Simple with tags cooking, food blog, Frankfurt, german, Grüne Soße, Green Sauce, Gruene Sosse, recipe. You can follow any responses to this entry through the RSS 2.0 feed.
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