Summary

Ingredients

• 400 g herbs, mixed, for Frankfurt reen sauce, fresh
• 200 g sour cream, 10% fat
• 1 kg natural yoghurt, 2.8% fat
• 1 teaspoon sugar
• 1 teaspoon, heaped mustard
• 1 teaspoon, heaped salt
• 6 egg (s), hard-boiled

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Instructions

1. The freshest possible herbal mixture Frankfurter Green Sauce is selected, washed and the coarse stems removed. Put the sour cream, salt (preferably sea salt), mustard and sugar in a kitchen mixer with a chopping knife and mix finely.
2. Transfer to a bowl and add the yogurt. Stir well, halve the eggs and add to the green sauce.
3. The quantities given are approximate values. You can also add a little lemon juice or vinegar. The herb mixture often consists of 25 g chives, 25 g parsley, 25 g chervil, 25 g cress, 25 g sorrel, 25 g borage, 10 g tarragon, 10 g dill, 10 g savory. Sometimes lemon balm too.
4. The original Fankford semolina sauce consists of borage, chervil, cress, parsley, pimpinelle, sorrel and chives.
5. Boiled potatoes or boiled potatoes are served with the Frankfurt green sauce, and the sauce is poured over them. The sauce is often served as an accompaniment to cooked ox breast, boiled beef or fish. Then you leave out the eggs. The season begins around Maundy Thursday and extends into autumn.