Frankfurt Green Sauce
How to prepare the traditional dish back home.
Ingredients (for 4 portions)
- 60g of each of the following herbs: Borage, Burnet, Chervil, Chives, Garden Cress, Parsley and Sorrel
- 1 tablespoon of vinegar
- 2 tablespoons of oil
- 1/4 ltr of sour cream
- 150g of yoghurt
- Salt and pepper
- 4 hard-boiled eggs
Separate the egg yolk from the egg white of the hardboiled eggs. Mix the egg yolk with the oil, the vinegar and the yoghurt until you get a creamy paste. Then add the sour cream and flavour with salt and pepper.
Finely chop the herbs and the egg white, add to the sauce and mix well. If the consistency is too firm, add more sour cream or yoghurt.