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)
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