Frankfurt's traditional Green Sauce - „Grie Soß“

Name: Frankfurt's traditional Green Sauce - „Grie Soß“
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: german
Ingredients: 200 g mixed herbs; 500 g low-fat quark; 250 g yogurt; 200 g light crème fraîche; 0.5 lemon; 1 tbsp mustard; 1 onion; salt; pepper

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Marius

Community member

"The "Grie Soß" is a classic of the Hessian - especially Frankfurt - cuisine and a fixed component of the local menus in spring and summer. The herb mixture consists of the 7 "Frankfurt" herbs parsley, sorrel, borage, chervil, cress, pimpinelle and chives. These, by the way, are also used locally for flavoring spirits (including gin), chocolates, etc."

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

66⅔ g

mixed herbs

166⅔ g

low-fat quark

83⅓ g

66⅔ g

⅛

⅓ tbsp

⅓

salt

Step 1/3
- 66⅔ g mixed herbs
Select the herbs (see chef's note for list of traditional herbs), wash, and spin dry. Chop finely with a knife or in a food processor.
Step 2/3
- ⅓ onion
- ⅛ lemon
- ⅓ tbsp mustard
- 166⅔ g low-fat quark
- 66⅔ g light crème fraîche
- 83⅓ g yogurt
- salt
- pepper
Add the finely diced onion, juice of 1/2 lemon, mustard, quark, sour cream and yogurt to the herbs in a food processor or with the herbs in a bowl and mix well. Season to taste with salt and pepper.
Step 3/3
Serve the green sauce cold. Classically with boiled and halved eggs and boiled potatoes or breaded schnitzel, which is thereby upgraded to "Frankfurter Schnitzel". However, the sauce also goes well with fried or smoked salmon or cold roast meat.
Enjoy your meal!