Exactly seven herbs
The Frankfurt mix includes Borretsch, Kerbel, Kresse, Parsley, Pimpinelle, Sauerampfer and Chives. Finished herbal packages facilitate the correct composition.
German Recipe
Frankfurt green sauce with potatoes and egg
Borage, chervil, cress, parsley, pimpinelle, sorrel and chives are chopped dry and finely. Part of the boiled eggs binds the cold herb sauce, the rest comes with potatoes on the plate.
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
With the Frankfurt Green Sausage, the herbal mixture is fixed, while the exact milk product base varies from family to family. Fresh, well-dried herbs are crucial: if they are wet or purified for too long, the sauce becomes thin and can look bitter. After an hour in the refrigerator, acid, herbs and creamy base combine.
Spring Recipes
Vegetarian Dinners
Lunch
German Recipes
Recipe
Frankfurt green sauce with potatoes and egg
Frankfurt's green sauce combines seven fresh herbs with savoury, yoghurt, vinegar and oil and is served classically cold with potatoes and eggs.
Ingredients
4 servings
Method
-
1
Cook eggs
Place eggs in boiling water and cook hard for 9 to 10 minutes. Heat cold and peel. Chop four eggs finely, halve four eggs and put aside for serving.
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2
Garnish potatoes
Wash potatoes thoroughly and cook in salt water for 20 to 25 minutes depending on the size. Drain, evaporate briefly and peel as desired.
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3
Herbs carefully dry
Read all seven herbs, wash thoroughly and dry completely in a lettuce. Remove coarse stems.
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4
Chop very fine
Chop herbs with a sharp knife or weighing knife in proportion very finely. Do not puree for long in a high-performance mixer, so that the mass does not become warm and bitter.
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5
Mix sauce
Stir smoothly, yoghurt, vinegar and oil. Add chopped herbs and four finely chopped eggs. Season with salt and pepper.
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6
Drain and serve
Put green sauce covered for at least 60 minutes cold. Season once more and serve with warm or chilled potatoes and the halved eggs.
Kitchen know-how
Tips for Frankfurt green sauce with potatoes and egg
Process herbs dry
Water between the leaves dilutes the sauce. After washing, hurl thoroughly and, if necessary, spread it on a cloth.
Variations
How to adapt this recipe
Replace 100 g of yoghurt with lean quark and stir with 2 to 3 tbsp milk. The sauce becomes firmer and a little more protein.
Leave out the potatoes and the four serving eggs and reach the green sauce to lukewarm table lace. The chopped eggs in the sauce remain.
Nutrition per serving
610kcal
50.0 gCarbohydrates
23.0 gProtein
34.0 gFat
Values are estimates per serving 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
Borretsch, Kerbel, Kresse, Parsley, Pimpinelle, Sauerampfer and Chives form the classic Frankfurt herbal mix.
The finely chopped herbs give off their aroma of taste and yoghurt. Acid and salt are distributed, so that the sauce tastes more round after cooling.
No. The sauce lives from 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 uncooled for long periods.
Herbs can become warm during long, fast mixing and release bitter substances. Chop finely with a sharp knife and remove coarse, hard stems.
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