How to make it

  • Mix sour cream, crème fraîche, pepper, a pinch of salt, vinegar and oil
  • chop all herbs finely, DO NOT USE KITCHEN AID or other mixers, this only works if you cut it by hand, otherwise it gets bitter and too 'juicy'
  • peel eggs,
  • remove egg yolk from two eggs, mashing it up with fork, together with some oil, an eggspoon of mustard, some pepper and salt,
  • mix this with the creamy mixture,
  • slice up all eggs
  • (people have written pages about how to cut of eggs - i just quarter them or slice them any old way)
  • now, you can increase the amounts depending on how many people there are - just do not forget to add more herbs, too!
  • i made this last night for four people - doubled all quantities - and hardly anything was left.
  • we just ADORE this traditional meal
  • mix with cream mixture

People Who Like This Dish 3
Reviews & Comments 4

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  • waterlily 10 years ago
    For others in the U.S. who are interested in this recipe, check a well-stocked whole foods store for the herbs. The chervil and borage especially are much better fresh than dried.

    This sounds like a great sauce!
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  • lunasea 10 years ago
    This sounds delightful, Renate. I need to research what some items are so I can figure out if and what I need to substitute here. I love learning from you - you always post very interesting recipes, sweetie.

    *Hugs* & Smiles,
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    " It was excellent "
    shirleyoma ate it and said...
    Sounds fantastic.. need to check out the greens, but I've had this in Germany (friends house) and it was soooooooo good!!! Got my 5
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  • grandmommy 10 years ago
    Sounds wonderful Kochhexe! I am a little unsure what the pimpinelle is but I can check my trusty Food Encyclopedia and find out. Thanks for a great post.
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