Summary

Ingredients

• 50 g borae
• 50 g chervil
• 50 g cress
• 50 g parsley
• 50 g pimpinelle
• 50 g sorrel
• 50 g chives
• lovage, optional
• N / A lemon balm, optional
• 10 egg (s), hard-boiled
• 3 tablespoon mustard, medium hot
• salt
• 0.5 teaspoon ½ pepper, white
• 1 teaspoon sugar
• 3 tablespoon oil
• 750 ml curd milk
• 750 ml sour cream
• 100 ml milk (3.5%)
• 1 tablespoon white wine vinegar

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Instructions

1. The green sauce should always be prepared with at least 7 herbs.
2. Put the curd and sour cream in a large salad bowl and mix gently. Dilute a little with normal milk. Season to taste with pepper, salt, sugar, mustard, oil and wine vinegar.
3. Wash all fresh herbs briefly and quickly in cold water. Drain and pat dry with kitchen paper. Then finely chop with a knife or chopping knife, never chop in a food processor or meat grinder. The plant fibers would be crushed, the juice would leak and the taste would not develop as well.
4. Add the cut herbs to the sauce and stir in with a wooden spoon - do not work with a mixer.
5. Peel the hard-boiled eggs and cut into small cubes with an egg cutter. Add to the green sauce and stir in well with a wooden spoon until the small cubes of egg yolk disintegrate and give the sauce a slightly yellowish color. The sauce has been properly prepared when the curd and sour cream are slightly yellow. With white sauce, the eggs were too small or too few.
6. Before serving, the green sauce should be covered and placed in the refrigerator for several hours so that the herbal taste can develop properly.