Frankfurt Green Sauce
with hard-boiled eggs and boiled potatoes
Frankfurt Green Sauce is served cold over hard-boiled eggs and boiled potatoes. It is made of seven different kinds of herbs: borage, chervil, cress, parsley, salad burnet, sorrel and chives.
The most famous myth is that green sauce was Johann Wolfgang von Goethe's favourite dish, invented by his mother. Actually, the first green sauce recipe was published in 1860 in a cookbook by Wilhelmine Rührig, but Frankfurt locals love to connect their favourite fare to the renowned author, who was born in Frankfurt.
How to prepare the traditional dish at 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.