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Frankfurter Grüne Soße – Frankfurt seven-herb sauce
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Source: https://recipheon.com/en/recipes/snacks/frankfurter-grune-sosse-frankfurt-seven-herb-sauce
About this recipe
Frankfurter Grüne Soße is a cool, creamy sauce built around a mixture of seven fresh herbs: borage, chervil, garden cress, parsley, salad burnet, sorrel and chives. Finely chopping them with a knife preserves their distinct texture, while mashed egg yolks thicken the sour cream and yogurt base. This home version uses whole eggs, with a little Dijon mustard and red wine vinegar. After an hour in the refrigerator, the flavors come together while the sauce keeps its fresh, herbal character. Look for a prepared herb bundle called Grüne-Soße-Kräuter, or order the seven individual herbs sold for eating. A sauce made with an incomplete selection will be a home variation, not the classic seven-herb mixture. These quantities make four servings of sauce.
Ingredients
For the sauce
200 g fresh seven-herb mixture, weighed after washing, drying and removing tough stems: borage, garden chervil, garden cress, parsley, salad burnet, sorrel and chives
200 g sour cream with 18% fat
200 g plain yogurt with 3% fat
2 medium eggs, size M, about 100 g after boiling and peeling
10 g Dijon mustard
15 g red wine vinegar with 6% acidity
15 g extra-virgin olive oil
3 g salt
0.2 g ground black pepper
Steps
Bring enough water to cover the eggs to a boil in a small saucepan. Carefully lower both eggs into it with a spoon, reduce the heat and cook for 10 minutes at a gentle boil. The water is only for boiling the eggs; it will not be an ingredient in the sauce.
Transfer the cooked eggs to a bowl of cold water and leave for about 15 minutes until completely cool. Peel them and cut in half. Separate the yolks from the whites, keeping both parts for making the sauce.
Pick over all seven herbs, rinse them and dry very thoroughly in a salad spinner or on a clean kitchen towel. Remove tough stems; the prepared parts should weigh 200 g in total. Chop them finely with a sharp knife, including the tender stems. The herbs should remain in small pieces.
AI-generated In a large bowl, mash both yolks thoroughly with a fork. Add all the mustard, vinegar and olive oil, then mash together into a uniform, thick mixture without large lumps of yolk. Finely chop all the whites and set them aside briefly in a separate small bowl.
Add all the sour cream and yogurt to the yolk mixture. Stir with a whisk or spoon until the base is smooth and creamy. Add the measured salt and pepper, then stir again, scraping the sides and bottom of the bowl as well.
AI-generated Add all the chopped herbs and whites to the creamy base. Stir with a spoon until evenly distributed throughout the sauce. Scrape any remaining pieces from the board and small bowl into the mixture too. The sauce should be thick, with visible flecks of herbs and egg.
AI-generated Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour. The sauce will chill thoroughly while the herbal aromas blend with the creamy base. Keep it in the refrigerator until serving, instead of leaving it on the kitchen counter.
Before serving, stir the chilled sauce from the bottom to distribute the herbs evenly again. Divide the entire prepared quantity into four servings. Cover any unused sauce immediately, keep refrigerated and use by the following day at the latest.
Estimated nutrition
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