Name: Homemade German green sauce
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: german
Ingredients: 2 eggs; 1 shallot; 0.33 oz chives; 0.33 oz chervil; 0.33 oz sorrel; 0.33 oz cress; 0.33 oz parsley; 0.25 oz borage; 0.25 oz salad burnet; 1 lemon (juice); 1 tbsp mustard; 0.25 cup milk; 1.25 cups sour cream; salt; pepper

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Fill a small pot with water, bring to a boil, add eggs, and boil for approx. 8 min. In the meantime, mince shallot, and chop herbs.

Add chopped herbs to a blender. Peel eggs. Add lemon juice, mustard, milk, and sour cream to the blender with the herbs. Mash eggs and transfer to blender. Season with salt and pepper, and blend until smooth. Enjoy with our recipe for kohlrabi schnitzel!

Homemade German green sauce

There are probably umpteen variations of the recipe in Frankfurt as well. In the end a matter of taste. I come from Frankfurt and know the recipe differently. As I know it, it is mixed with sour cream and sour cream. Not to be forgotten are a tablespoon of mayonnaise and 2 or 3 pickles in the sauce as well as an egg that is mixed with it. Important: only take 2 or 3 leaves of borage and sorrel - that's enough. The herbs are available fresh in Frankfurt and the surrounding area - in the supermarket or at the market. It is best to always let it roll up. Otherwise it is now also available as TK. Then I would take at least 2 packs - for one person - and add fresh (smooth) parsley and chives.

For my taste, it is too liquid due to the milk. Instead of using only sour cream, also recommend some quark and sour cream or crème fraîche.

Homemade German green sauce

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Nutrition per serving

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Enjoy your meal!

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