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Frankfurt Green Sauce

Easy, 20 minutes

Frankfurt Green Sauce

Level: Easy

Preparation time: 20 minutes

Yields: 4 portions

Country: Germany

Author

Recipe submitted by Sabine Echterhoff on behalf of the German Society of Nephrology
www.dgfn.eu

About this recipe

The original Frankfurter sauce is served with jacket potatoes and hard-boiled eggs, over which the sauce is added. The season of green sauce begins on Maundy Thursday and extends into autumn.

Ingredients

  • 200 g fresh herbs (for example, parsley, chives, chervil, cress, pimples, borage, sorrel, lemon balm, tarragon, lovage)
  • 250 g sour cream or crème fraîche
  • 400 g natural yoghurt
  • 1 tablespoon vinegar
  • 2 tablespoons oil sugar, salt, pepper

Calories per serving

306 kcal

Carbohydrates

g 11

Lipids

g 26

Phosphate

mg 156

Protein

g 7

Potassium

mg 416

Sodium

mg 120

Preparation

  1. Wash herbs, shake dry and pluck from stalks.
  2. Finely cut with a knife.
  3. Mix sour cream, yoghurt, 2 tablespoons of oil and 1 tablespoon of vinegar.
  4. Season with salt and pepper.
  5. Stir in the herbs.
  6. Cover in the fridge for several hours.
  7. Season again with salt, pepper and a pinch of sugar.

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