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
Leave me a message
In Hamburg they call marshmallows “Hamburg Speck”. Who doesn’t immediately think of the Hamburg Dom [one of the biggest, longest lasting and oldest outdoor fairs in the world] of love apples and Ferris wheel. This recipe for strawberry marshmallows, however, actually tastes even better than the memory can be.read more
Ceviche at Cantina Popular
“Oh my god”, the captain said during the last shore leave in Hamburg, honoring the first bite of the Ceviche de Lubina… The CANTINA POPULAR is loud at first glance, it’s tight, it’s busy, lively and colourful. The waiters in all that hustle and bustle are cheerful and attentive. One has arrived – in the middle of South America. And Chef de cuisine Cristián Orellanus says “Bienvenidos”!read more
Venison fillet with walnut and herb crust and elderberry gravy
Valentine’s Day – and unfortunately no smiley in the calendar… That means my dearest captain is at sea… and so there is no Valentine’s Captain’s Dinner this year 🙁 . For those who have their loved one at home and want to spoil them with a feast, I have exactly the right recipe here: venison fillet with walnut and herb crust and fine side dishes!read more