Urmelis Green Sauce uff Meenzerisch
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 175 g herbs (7-herb mixture for Frankfurt reen sauce), frozen
- 200 g yourt, 3.8%
- 200 g sour cream, 10%
- 50 g rapeseed oil or sunflower oil, no olive oil
- 5 large egg (s)
- 2 teaspoons mustard, medium hot
- 2 teaspoons lemon juice
- 2 tablespoon, heaped yogurt, 3.8%
- salt
- Black pepper
Print Recipe
Pin Recipe Instructions
- Hard boil the eggs. Place the yogurt and sour cream in a large bowl.
- Approx. 150 g of the frozen herb mixture in the chopper, e.g., the moulinette, chop. The herbs are already chopped in the pack, but I like it a little finer. Add the small chopped herbs together with the remaining 25 g herb mixture to the yoghurt and the sour cream and stir well together.
- Peel the eggs. Remove the yolks from 3 eggs and place in a mixing bowl. Dice the white of the 3 eggs and the remaining 2 eggs and add to the sauce.
- Using a hand blender, mix the egg yolks into a mayonnaise while constantly adding the oil, then add the 2 tablespoons of yoghurt while continuing to stir. At first it looks as if the mass is curdling, but don`t worry, you just have to mix long enough, then it works.
- Then stir the mayonnaise into the green sauce. Stir in mustard and lemon juice and season everything well with salt and black pepper.
- Serve with jacket potatoes. The sauce also tastes good with boiled meat, fried potatoes and cold roasts.
- One pack of TK-7 herb mix contains 100 g. If you like it a bit more herbaceous, you can also use the complete mixture. For us personally, the 175 g herbs are enough.
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