Authentic Frankfurt Green Sauce Recipe - Frankfurter Grüne Soße
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Frankfurt Green Sauce is the most refreshing sauce I know! Nothing is better in the summer than going to an apple wine tavern to eat Green Sauce and drink apple wine. Frankfurt's green sauce No ratings yet Prep Time 20 minutes Total Time 20 minutes Course Main Course Cuisine German Servings 8 people INGREDIENTS Herbs for Frankfurt-Style Free Sauce (200g of herbs 9 in total) 40 g chives (1,8 oz)30 g parsley (1,4 oz)30 g cress (1,4 oz)30 g sorrel (1,4 oz)30 g chervil (1,4 oz)25 g borage (0,9 oz)15 g salad burnet (0,5 oz) 40 g chives (1,8 oz) 30 g parsley (1,4 oz) 30 g cress (1,4 oz) 30 g sorrel (1,4 oz) 30 g chervil (1,4 oz) 25 g borage (0,9 oz) 15 g salad burnet (0,5 oz) Additional Sauce Ingredients 600-800 g sour cream with 10% fat 28 oz / 3¼ cup1-2 lemon(s) juice only4 eggs cookedsalt according to your tastesugar according to your taste 600-800 g sour cream with 10% fat 28 oz / 3¼ cup 1-2 lemon(s) juice only 4 eggs cooked salt according to your taste sugar according to your taste INSTRUCTIONS Wash herbs, remove stems, and put them along with the eggs through a meat grinder. (traditionally, people would cut the herbs with a knife, but it takes ages, and a kitchen machine can do this job for you) TIP: Never use a blender to cut the herbs because a blender changes the consistency of the sauce, and instead of the green sauce, you will have a green sauce soup;)Combine the mixture with sour cream, lemon juice, salt and sugar. Keep on adding the seasonings until you are happy with the taste. My green sauce needs at least 3 teaspoons of salt, juice from 1,5 lemons and 3 tablespoons of sugar. Store in the fridge for no longer than 3 days. The sauce cannot be frozen. Wash herbs, remove stems, and put them along with the eggs through a meat grinder. (traditionally, people would cut the herbs with a knife, but it takes ages, and a kitchen machine can do this job for you) Wash herbs, remove stems, and put them along with the eggs through a meat grinder. (traditionally, people would cut the herbs with a knife, but it takes ages, and a kitchen machine can do this job for you) TIP: Never use a blender to cut the herbs because a blender changes the consistency of the sauce, and instead of the green sauce, you will have a green sauce soup;) TIP: Never use a blender to cut the herbs because a blender changes the consistency of the sauce, and instead of the green sauce, you will have a green sauce soup;) Combine the mixture with sour cream, lemon juice, salt and sugar. Keep on adding the seasonings until you are happy with the taste. My green sauce needs at least 3 teaspoons of salt, juice from 1,5 lemons and 3 tablespoons of sugar. Combine the mixture with sour cream, lemon juice, salt and sugar. Keep on adding the seasonings until you are happy with the taste. My green sauce needs at least 3 teaspoons of salt, juice from 1,5 lemons and 3 tablespoons of sugar. Store in the fridge for no longer than 3 days. The sauce cannot be frozen. Store in the fridge for no longer than 3 days. The sauce cannot be frozen. VIDEO The Frankfurt Green Sauce contains seven herbs: chives, parsley, cress, sorrel, chervil, borage, and salad burnet. Green sauces (salsas verde)has been around for 2000 years, but the first green sauce recipe was found in the cookbook from Wilhelmina Rüdings in the 19th century. Around Hessen, you can find many variations of the green sauce, but in our family, we use sour cream as a base and spice it with lemon, salt, and sugar. In apple wine taverns, you can find green sauce made with curd cheese or crème fraîche, and some of them spice it with pickled cucumbers instead of lemon. Typically, the Frankfurt Green Sauce is served with hard-boiled eggs, but you can also have it with a Schnitzel! Another great way to eat it is with cooked beef topside.