Frankfurt Green Sauce: The secret of 7 herbs
May 8th, 2018 | main dishes
One can disagree about many things or even argue – but not about the seven herbs of the original Frankfurt Grüne Sauce [green sauce]. Even my great-grandmother in the Forest of Odes kept her recipe and looked after and nurtured the seven herbs in her garden. The recipe is passed on from generation to generation, re-written, varied. And which herbs are they?
The real Frankfurt “Grie Soß” – as the Hessians say – is made of: borage, chervil, cress, parsley, pimpinelle, sorrel and chives. No more and no less. Happy, who owns a garden, and can grow these herbs themselves. Freshly harvested it tastes best of course. But you get the seven green delicacies at the greengrocer also ready and packed as a “Frankfurt Green Sauce” package. A pre-order is certainly recommended.
For me, this dish is one of my favorite culinary childhood memories. And of course, when our daughter wished for her confirmation “Green Sauce with Tafelspitz” two years ago, I was very happy. At the time we had 25 guests at home and processed 6 kg of boiled beef, 7.5 kg of potatoes, 10 bundles of herbs, 20 eggs and so on. THAT was a celebration!
Frankfurt Green Sauce
(serves 4)
Leave me a message
Turkey Skewers with Peach & Pimientos de Padron
Grill skewers with little meat, but with lots of vegetables and flavor! Here, the little Spanish peppers play the first violin. The sweetness of the peach softens the pepper sharpness a little bit. The aroma of the bay leaves gives these midsummer BBQ skewers the ultimate kick. Simply delicious.
read moreMatjes season starts right now
“Fischkopp” [head of a fish] is the affectionate name for a North German. For them, Matjes season starts in June. I hardly can imagine anything that tastes more like North Germany: Matjes which means young salted herring. Matjes homestyle with apples we eat for hearty breakfast or we enjoy it as a main meal with fresh potatoes or a thick slice of black bread. How we prepare the matjes at home, you can read here:
read moreBlack salsify with blood orange hollandaise
Even if spring is in the starting blocks, there are still no local vegetables available. Until the first home-grown asparagus is on our plates, it will take a while – at least for us in the north of Germany. Fortunately, there is the wrongly misunderstood and a little forgotten „winter asparagus“. According to the motto „rough shell – delicious core“ I show you today a recipe for salsify baked in the oven with a blood orange hollandaise.
read more