Green Sauce À La Uschi
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- some parsley, smooth
- some chives
- some chervil leaves
- some sorrel
- some pimpinelle
- some borage
- some cress
- 4 egg (s), hard-boiled
- 2 tablespoon mayonnaise
- 1 tablespoon tartar sauce
- 1 pinch (s) sugar
- 1 lemon (s), the juice it
- mustard
- 100 g sour cream
- salt and pepper
- Fondor
- garlic
Print Recipe
Pin Recipe Instructions
- The herbs should add up to at least 300 g. Wash all herbs well, remove the stalk and, best of all, chop them up in a food processor.
- Peel and separate the hard-boiled eggs. Mix the egg yolks with lemon juice to a viscous mass. Add 1 teaspoon mustard, sugar and the remaining spices. Then stir in the mayonnaise, tartar sauce and the sour cream. Chop the egg white and stir in. Finally stir in the herbs.
- The dish goes best with jacket potatoes and boiled beef.
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