Frankfurt Green Sauce Light
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 bunches herbs for green sauce, fresh, ready-mixed from the market
- 500 g quark, full fat
- 250 g cream cheese, full fat
- 200 g cream, fresh
- 250 g milk, possibly more if required
- 1 tablespoon mustard
- 0.25 ¼ cucumber (s), fresh
- 1 medium onion (s), finely chopped
- 2 cloves garlic, if possible fresher, finely chopped
- 1 lemon (s), untreated
- 2 tablespoon oil (walnut oil or another suitable herb)
- salt
- pepper
- some cayenne pepper or chilli
- 6 egg (s), hard-boiled
Print Recipe
Pin Recipe Instructions
- Sort the herbs, wash, dry and cut into tiny pieces (do not chop and do not turn through the meat grinder!). Cut the cucumber piece into very small cubes. Peel the onion and cut into small cubes. Also peel off the garlic and cut into very small cubes. Pull the zest off the lemon and chop them into small pieces. Peel the hard-boiled eggs and cut into small cubes. Put everything in a bowl and pour the lemon juice over it.
- Mix the quark, cream cheese, cream and mustard in another bowl with the mixer. Dilute with milk to the desired consistency as required, season with the oil and spices.
- Note: I bought a very firm quark from a farm shop. Quark from the supermarket is much softer and wetter. Therefore only add liquid as needed!
- Pour this mixture onto the herb mixture. Mix well and allow to steep for at least half an hour before consumption.
- Jacket potatoes or ciabatta also taste particularly good.
- A classic in the light version and ideal for light summer kitchens.
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