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Grüne Sauce Rezept alte Handschrift

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?

Frankfurt Green Sauce: The secret of 7 herbs Frankfurt Green Sauce: The secret of 7 herbs

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)

3 hard-boiled eggs
pass the egg yolk through a sieve, chop the egg white, set aside
3 TS mild white wine vinegar
1 TS medium hot mustard
salt, pepper, sugar
6 TS sunflower oil
mix with the egg yolk to a sauce, add
250 g of crème fraîche
100 g sour cream
mix and add
2 shallots, finely chopped
stir in the sauce with the chopped egg whites
1 large bunch of herbs (sorrel, chervil, chives, parsley, pimpinelle, cress, borage)
chop the herbs and stir in the sauce, leave for 1 hour, if the sauce is too thick, dilute with sour cream or a dash of milk

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