Inges Frankfurter Green Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 egg (s), hard-boiled
- 2 tablespoon oil, cold-pressed
- 1 teaspoon mustard
- 1 cup yogurt
- 1 cup sour cream
- 200 g quark (20%)
- 0.5 ½ lemon (juice)
- 1 clove garlic
- 1 pickle (s)
- salt and pepper
- 1 pinch (s) sugar
- 15 tablespoon herbs, chopped, fresh (at least 7 types)
Print Recipe
Pin Recipe Instructions
- The eggs are peeled and chopped and mixed with the other ingredients until airy. Either mash the garlic with salt or squeeze it in a press, weigh the cucumber finely. Finally fold in the herbs and let them steep for at least 2 hours
- The green sauce is traditionally served with jacket potatoes, which are first peeled at the table.
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