Green Sauce, Rhön Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g quark
- 1 cup sour cream, 200 g
- 1 cup sour cream, 200 g
- 1 bunch parsley
- 4 leaves borage
- chervil
- Pimpinelle
- sorrel
- cress
- 1 bunch chives
- 4 tablespoon vegetable oil
- vinegar
- 1 teaspoon mustard
- 0.5 ½ lemon (s), juice from it
- salt and pepper
- Chilli flakes
- 6 egg (s)
Print Recipe
Pin Recipe Instructions
- Mix the quark, sour cream, sour cream, vegetable oil and vinegar to a creamy mixture. Add mustard and lemon juice and stir.
- Wash the herbs and chop them up with a knife or chopping knife as desired. The herbs can be a bit coarse. This gives the green sauce an individual taste. Add the chopped herbs to the quark, stir in and season with salt, pepper and chilli flakes. You shouldn`t skimp on salt, as eggs and potatoes would otherwise lose some of their flavor.
- Boil the eggs hard, peel them, cut them up with an egg or mozzarella cutter and fold them into the mixture. Do not stir too vigorously as you want the eggs to remain recognizable. Season to taste with the spices.
- Boil the desired amount of potatoes or potatoes or boiled potatoes and serve with the green sauce.
- Tip: If you don`t want to do without meat, you can vary the green sauce as you like. Boiled beef is particularly suitable as a classic side dish. But homemade sausage also goes perfectly with it.
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