
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
“Last-minute“ pea soup
Outside I hear the first firecrackers, 2017’s grand finale approaches. If you want to conjure up a quick midnight soup, here comes another idea for a rapid recipe. No, actually not a recipe, but rather a “free-style” instructions with ingredients you certainly have at hands.
read moreMonkfish – an extraordinary fish dish
Monkfish is generally a delicacy, no question. In this recipe the solid fish comes with black, sea-aromatic spaghetti. Together with the tomato sauce, which is deglazed with vodka and refined with vanilla, the plate convinces by strong, bright colors, phantastic flavors, bite-proof fish and very special pasta – all topped off with a little fresh mint. A feast for all senses!
read moreFrankfurt book fair: Captain’s Dinner cooked on stage of the Gourmet Gallery!
„Too good for the bin“ is a German campaign against food waste. Health food magazine „Schrot & Korn“ [whole grain & corn] made a competition in their September issue: Topic was the use of old or stale bread. The authors of the two best recipes had been invited to visit this year’s book fair in Frankfurt to cook their recipes in the show kitchen of the „Gourmet Gallery“ together with bio-leading chef Christian Kolb. I won this trip with my recipe of an onion bread soup!
read more