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Frankfurt’s Green Sauce

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Frankfurt’s Green Sauce

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Ingredients

Adjust Servings:
40 grams borage
40 grams salad burnet
40 grams chervil
40 grams chives
40 grams Garden cress
40 grams Parsley
40 grams sorrel
1 tablespoon mustard
1 tablespoon Oil
¼ litre sour cream
150 grams yoghurt
Salt and pepper
4 hardboiled eggs
Served with boiled potatoes
Features:
  • Vegetarian
Cuisine:
  • 25 min
  • Serves 4
  • Easy

Ingredients

Directions

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Frankfurt’s Green Sauce is a delicious vegetarian German dish that’s very popular around Germany’s financial capital. It is most commonly served with cold boiled eggs and hot boiled potatoes during the spring and summer seasons when the many herbs used in this recipe are found in abundance.

This Franfurt’s Green Sauce recipe has been highlighted for its low environmental footprint in Great Food From Green European Cities published by the European Commission. Read more about this unique cookbook and Europe’s many food sustainability initiatives in comprehensive review.

This is a very quick and easy vegetarian dish that you’ll enjoy with your friends and family. It also goes incredibly well with a German beer. 🙂

Franfurt’s Green Sauce Recipe

  1. Separate the cooked egg yolk from the egg white of the hard-boiled eggs.
  2. Mix the egg yolk with oil, mustard and yoghurt until you get a creamy paste.
  3. Then, add the sour cream and flavour with salt and pepper.
  4. Finely chop the herbs and the egg white, add to the sauce and mix it well. If the consistency is too firm, add more sour cream for yoghurt.

Photo credit: Gwydion M Williams.

European Commission

The European Commission has published an exciting cookbook that contains over a dozen recipes from 21 green European cities.

The book is titled Great Food from European Green Cities and besides recipes, it contains inspiring stories about ‘green’ urban transformation and food waste reduction.

All recipes published with the permission of the European Commission.

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