Kassel Green Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g sour cream, 20-24% fat
- 400 g sour cream, 10% fat
- 200 g yourt, 3.5% fat
- 2 bags herbs, fresh for Kassel green sauce
- 10 egg (s)
- 4 tablespoon vinegar
- 4 tablespoon, leveled sugar
- 1 teaspoon, leveled salt
- pepper
Print Recipe
Pin Recipe Instructions
- Boil the eggs, peel them and let them cool.
- In the meantime, stir the sauce ingredients until the sugar has dissolved. Chop the herbs and stir in. Cut the cooled eggs into slices with the egg cutter and stir in as well.
- Put the sauce in a resealable container and let it steep in the refrigerator for a few hours.
- Jacket potatoes also taste good.
- Annotation:
- The herb mixture for the Kassel green sauce includes chives, parsley, dill, pimpinelle, borage, sorrel and lemon balm.
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