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Grüne Soße Frankfurter Art

Serves 4 to 6 Dip vegetarian, Appetizers

Grüne Soße Frankfurter Art

Grüne Soße Frankfurter Art is a beloved staple in Frankfurt, cherished for its simplicity and vibrant green color. Traditionally prepared in home kitchens, this sauce is a celebration of fresh herbs and is often enjoyed in the warmer months when the garden yields its bounty. It's a dish that brings the essence of spring to the table, inviting diners to partake in a tradition that has been passed down through generations, lovingly scribbled in family cookbooks.

The taste is a harmonious blend of fresh, peppery, and tangy notes, thanks to the medley of herbs like parsley, chives, and cress, balanced by the creaminess of sour cream and yogurt. The mustard adds a gentle kick, while the hard-boiled eggs lend a comforting richness. Each mouthful is a delightful contrast of textures and flavors, offering an unpretentious yet deeply satisfying experience.

Ingredients

  • 1 bunchparsley
  • 1 bunchchives
  • 1 handfulcress
  • 1 handfulsorrel
  • 1 handfulborage
  • 1 handfulchervil
  • 2hard-boiled eggs — chopped
  • 200 gsour cream
  • 100 gyogurt
  • 1 tbspoil
  • 1 tspmustard
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the herbs. Wash 1 bunch of parsley, 1 bunch of chives, 1 handful of cress, 1 handful of sorrel, 1 handful of borage, and 1 handful of chervil thoroughly under cold running water to remove any dirt or grit. Shake off excess water and pat them dry gently with a clean kitchen towel. Chop all the herbs finely using a sharp knife or kitchen scissors, ensuring they are evenly sized for a consistent texture in the sauce.
  2. In a large mixing bowl, combine the chopped herbs with 200 g sour cream and 100 g yogurt. Add 1 tbsp of oil and 1 tsp of mustard to the mixture. Using a hand blender or a whisk, stir or blend the mixture until it reaches a smooth consistency with a slightly coarse texture from the herbs. This balance will give the sauce its characteristic mouthfeel.
  3. Peel and finely chop 2 hard-boiled eggs. Add them to the herb mixture and fold them in gently with a spatula or spoon. The eggs should be evenly distributed throughout the sauce, adding richness and depth to the flavor profile.
  4. Season the sauce with fine sea salt and freshly ground black pepper to taste. To adjust the seasoning, spread a small amount on a slice of bread and taste. This will help you gauge the balance of flavors and ensure the sauce is neither too bland nor too salty.
  5. Cover the bowl with plastic wrap or a lid and let the sauce rest in the refrigerator for at least 30 minutes. This resting period allows the flavors of the onion and garlic in the mustard to mellow and blend harmoniously with the herbs, creating a more balanced and nuanced taste.
  6. Serve the Grüne Soße Frankfurter Art cool, accompanied by soft pretzels, fresh bread, or boiled potatoes. The sauce should have a vibrant green color, with a fresh, herby aroma that complements the mild tanginess from the yogurt and sour cream. Enjoy this traditional dish as part of a hearty German meal.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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