Exactly seven herbs
The Frankfurt mixture includes borage, chervil, cress, parsley, pimpinelle, sorrel and chives. Packed herbs make it easier to put together the right mix.
German Recipe
Frankfurt green sauce with potatoes and egg
Borage, chervil, cress, parsley, pimpinelle, sorrel and chives are chopped dry and finely, some of the boiled eggs are bound to the cold herb sauce, the rest is served with potatoes.
Total time
1 hr 55 min
Calories
610 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Hessian herb sauce with the classic seven herbs
The herb mixture for Frankfurt Green Sauce is specified, but the exact milk product base varies from family to family. Fresh, well-dried herbs are crucial: if they are pureed wet or for too long, the sauce becomes thin and can have a bitter effect. After one hour in the refrigerator, acid, herbs and a creamy base combine.
Spring Recipes
Vegetarian Dinners
Lunch
German Recipes
Recipe
Frankfurt green sauce with potatoes and egg
Frankfurt Green Sauce combines seven fresh herbs with sour cream, yoghurt, vinegar and oil and is served cold with potatoes and eggs.
Ingredients
4 servings
Method
-
1
Cooking eggs
Put eggs in boiling water and boil hard for 9 to 10 minutes. cool in cold water, then peel. Chop four eggs finely, halve four eggs and set aside for serving.
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2
Cook potatoes
Wash potatoes thoroughly and cook in salted water for 20 to 25 minutes depending on size. Drain, evaporate briefly and peel as desired.
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3
Dry herbs carefully
Selection of all seven herbs, wash thoroughly and dry completely in a salad spinner. Remove coarse stems.
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4
Chop very finely
Chop the herbs very finely in portions with a sharp knife or weighing knife. Do not blend for long in a high-performance blender to prevent the mixture from becoming warm and bitter.
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5
Stir in sauce
Whisk sour cream, yoghurt, vinegar and oil until smooth. Fold in the chopped herbs and the four finely chopped eggs. Season with salt and pepper.
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6
Let steep and serve
Cover and chill for at least 60 minutes. Season again and serve with warm or cooled potatoes and the halved eggs.
Kitchen know-how
Tips for Frankfurt green sauce with potatoes and egg
Processing herbs dry
Water between the leaves dilutes the sauce. After washing, spin thoroughly and spread on a cloth if necessary.
Variations
How to adapt this recipe
Replace 100 g yoghurt with low-fat quark and stir with 2 to 3 tbsp milk until smooth. The sauce becomes firmer and a little more protein-rich.
Discard the potatoes and the four eggs and serve the green sauce with a lukewarm tartar tip, keeping the chopped eggs in the sauce.
Nutrition per serving
610kcal
50.0 gCarbohydrates
23.0 gProtein
34.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Frankfurt green sauce with potatoes and egg
Borage, chervil, cress, parsley, sorrel and chives form the classic Frankfurt herb mix.
The finely chopped herbs give off their aroma to sour cream and yoghurt. Acid and salt are distributed so that the sauce tastes rounder after cooling.
No. The sauce thrives on fresh aroma, colour and juicy leaf structure. Dried herbs do not produce a typical Frankfurt green sauce.
Due to the fresh herbs and eggs, keep well covered in the refrigerator and consume within two days. Do not leave unchilled for a long time.
Herbs can warm up and release bitter substances during long, fast mixing. Chop finely with a sharp knife and remove coarse, hard stems.
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