Recipe

Frankfurter Gruene Sauce Recipe

	Kochhexe / All my dishes 1 year, 8 months ago This is the traditional dish for 'Gruendonnerstag' (the day before Good Friday) but we Germans love is throughout spring. it is lovely as a herbal sauce with cooked beef sliced thinly, with salmon, or just the original with boiled potaotes. Prep:20m Servings:4	Kochhexe
	springtime food

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Fans

shirleyoma

Ingredients

6 eggs, hard boiled

4 cups of crème fraîche

4 cups of sour cream

1 cup of yoghurt (optional)

1 bunch each of

(i am using the 'official' name where i do not know the 'normal' name)

parsley

pimpinelle (salad burnet)

chives

borretsch (borago officinalis)

kerbel (chervil)

kress

Sauerampfer (rumex acetosa) may be sorrel

(but in this recipe you only use the leaves, not the magenta-coloured sepals used for the traditional Trinidad christmas drink)

pepper(white, freshly ground)

salt

about a tablespoon of white vinegar

a drop of sunflower oil

Directions

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

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Comments

grandmommy 1 year, 8 months ago said:
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.
Denise

shirleyoma 1 year, 8 months ago 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

lunasea 1 year, 8 months ago said:
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,
~Vickie

waterlily 1 year, 6 months ago said:
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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