Frankfurter Grüne Sosse
(Herb Sauce from Frankfurt)
10-12 tablespoons chopped fresh herbs (select 7 herbs, such as parsley, chives, chervil, watercress, borrage, tarragon, lemon balm, basil, spinach, and dill)
5 Eggs
1 cup Sour Cream
2 tablespoons Mayonnaise
3.5 oz Plain Yoghurt
Vinegar, Salt, White Pepper, Sugar - all to taste
Boil 4 eggs for 6 minutes. Remove from water. Remove egg shells. Set aside.
Boil one egg 8 minutes or until hard-boiled. Remove from
water. Remove egg shells. Finely chop the egg.
In a mixing bowl, mix together herbs, chopped egg, sour cream, yoghurt, and mayonnaise. Add vinegar, salt, pepper, and sugar to taste. Slice the remaining eggs into halves. Transfer the sauce to a serving bowl and garnish with the egg-halves.
Tradtionally served with boiled or baked potatoes.
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