Green sauce is a fresh herb mix that brings a bright tangy flavor to meals. You make it with a bunch of herbs chopped up and blended into a creamy base. It pairs well with boiled potatoes and hard boiled eggs for a simple spring dish. This recipe focuses on the classic version from Frankfurt where its known as Grüne Soße. Its cold and refreshing with a bit of sharpness from vinegar and mustard. People love it because its easy to put together and uses whats growing in the garden. If youre looking for something light and herby this is a good one to try.
You can serve it as a dip or over meat too but traditionally its with veggies. The herbs give it that vibrant green color and a smell thats like fresh cut grass mixed with lemon. It takes about twenty minutes once you have everything ready. Some folks add more yogurt for creaminess others keep it simple. Thats what makes it fun you can tweak it a bit each time.
Ingredients
| Ingredients | 0.5 kg | 1 kg | 2 kg |
|---|---|---|---|
| Fresh parsley | 25 grams | 50 grams | 100 grams |
| Fresh chives | 25 grams | 50 grams | 100 grams |
| Fresh chervil | 25 grams | 50 grams | 100 grams |
| Fresh garden cress | 25 grams | 50 grams | 100 grams |
| Fresh sorrel | 25 grams | 50 grams | 100 grams |
| Fresh salad burnet | 25 grams | 50 grams | 100 grams |
| Fresh borage | 25 grams | 50 grams | 100 grams |
| Sour cream | 150 grams | 300 grams | 600 grams |
| Plain yogurt | 100 grams | 200 grams | 400 grams |
| Hard boiled eggs | 3 | 6 | 12 |
| Vegetable oil | 2 tablespoons | 4 tablespoons | 8 tablespoons |
| White vinegar | 1 tablespoon | 2 tablespoons | 4 tablespoons |
| Mustard | 1 teaspoon | 2 teaspoons | 4 teaspoons |
| Salt | To taste | To taste | To taste |
| Pepper | To taste | To taste | To taste |
How to Make
- Start by boiling the eggs in water for ten minutes then cool them in ice water peel and set aside.
- Wash all the herbs under cold water pat them dry with a towel.
- Chop the herbs finely you want small pieces so the sauce isnt chunky.
- Chop the peeled eggs into small bits too.
- In a bowl mix the sour cream yogurt oil vinegar mustard salt and pepper until smooth.
- Add the chopped herbs and eggs to the bowl.
- Stir everything together gently so it combines well.
- Give it a taste and add a bit more salt or vinegar if you think it needs it.
- Let it sit in the fridge for thirty minutes to let flavors mix.
- Serve cold with boiled potatoes or bread.
Tips
- Pick herbs that are bright and fresh wilted ones make the sauce taste flat.
- If you cant find all seven herbs swap sorrel with a bit more parsley and lemon juice it wont be exact but close.
- Boil potatoes with skins on then peel after they cool keeps them firm.
- Serve this on a warm day it cools you down with that herby zing.
- Leftovers keep in the fridge for two days stir before using.
- Some people mash the eggs finer for smoother texture I usually leave a few chunks for bite.
- Add a splash of water if its too thick after chilling.
- Try it with fish sometimes the tang cuts through richness well.
- Chop herbs just before mixing keeps the color bright.
Follow our social media Accounts for updates:
5 thoughts on “Green Sauce”