My Version of Frankfurt Green Sauce (Frankfurter Grüne Soße)
In Germany green sauce is known as Frankfurter Grüne Soße. It is a traditional dish in Frankfurt and Hessen. The cold herb sauce consists of sour cream, spices, and of course, herbs, and is served with boiled eggs and boiled potatoes.
The jury is out about the it's origins and the authentic recipe, so here is my version.
Ingredients
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1 Bunch Cilantro
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1 Bunch Italian Parsley
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1/2 bunch Basil (about 3 oz)
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1/2 bunch Dill (about 3 oz)
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1/2 (5 oz) Container Arugula
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1 lb Escarole (about 1 bunch) or 1 5oz package water cress
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1 (0.75 oz) package Tarragon
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10 Scallions
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2 Tbsp Grey Poupon Mustard
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2 Tbsp Olive Oil
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2 Tbsp Lemon Juice
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7 oz Crème Fraiche
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24 oz Whole Milk Greek Yogurt
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8 oz Sour Cream
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Salt and Pepper to taste
Cooking Instructions
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1
Strip the leaves and small stems from the main stem of the herbs. In a food processor, start by adding the cilantro and process until completely chopped. Continue to add each herb/green, processing between each one so they are all fully incorporated. Roughly chop the scallions before adding them to the food processor.
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2
Once all the herbs/greens and scallions are fully mixed, add the mustard, olive oil and lemon juice and process until blended.
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3
Add in the Crème Fraiche, Greek yogurt and sour cream and process until smooth. Taste, then add salt and pepper as desired. Process another minute to fully incorporate the salt and pepper.
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4
Pour into an airtight container and store in the fridge. Wait a day before serving to allow the flavours to fully blend and mix with each other.
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