Oberhausen Green Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 5 tablespoon pumpkin seed oil
- 3 tablespoon chicken broth, possibly made from powder
- 2 tablespoon apple cider vinegar
- 0.5 tablespoon ½ mustard (honey mustard)
- 0.5 ½ onion (s), finely chopped
- 1 clove (s) garlic, finely chopped
- 1 handful parsley, smooth
- 0.5 ½ bunch chives, cut into fine rolls
- some lemon balm
- Dill, possibly dried
- salt and pepper
- 1 dash sweetener
- 1 tablespoon crème fraîche
Print Recipe
Pin Recipe Instructions
- First mix the vinegar, oil, broth and mustard well with the whisk (or with the magic wand). Then stir in the remaining ingredients.
- Dose garlic, depending on what you plan to do in the evening. Spices to taste. Finally stir in the crème fraiche until smooth.
- We like it with all meatless salads, but we already had the sauce on eggs.
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