Frankfurter Grüne Sosse
Also Known As: Herb Sauce from Frankfurt
Frankfurter Grüne Sosse is favorite dish in Frankfurt and its surrounding area. It is a cold herb sauce that is often served with boiled or baked potatoes and hard-boiled eggs, as well as with meat and fish dishes. It is made with at least 7 different types of herbs, such as parsley, chives, chervil, watercress, borrage, tarragon, lemon balm, basil, spinach, and dill. Additional ingredients include eggs, mayonnaise or sour cream, oil, and seasonings.
The season for Frankfurter Grüne Sosse begins on Holy (Green) Thursday, the day before Good Friday, and goes until the first frost in Autumn.
Chopped fresh herbs (such as parsley, chives, chervil, watercress, borrage, tarragon, lemon balm, basil, spinach, and dill), eggs, sour cream, mayonnaise, yoghurt, vinegar, salt, pepper, sugar
Herb sauces such as this date back 2000 years in Europe. It is believed that the Romans brought them back from their travels in the Orient. It was introduced in Frankfurt in the 1700's by the Italian Family Bolongaro , who brought the Italian "Salsa Verde" with them. This Italian sauce was made from herbs, oil, and vinegar. The Germans modified the recipe by adding sour cream and egg-yolks. The Frankfurter Grüne Sosse grew quickly in popularity. Today, the European Union regulates the authenticity of all dishes labeled "Frankfurter Grüne Sosse." Herbs used, as well as the percentages of those herbs, must match the official recipe, as defined by the "Organization for Protection of the Frankfurter Grüne Sosse." Likewise, 70% of the herbs used in the Frankfurter Grüne Sosse must come from Frankfurt or its surrounding region.