Frankfurt Green Sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 5 Eggs
- 3 TABLESPOONS Herb Vinegar
- 1/2 TEASPOON Salt
- 1 knife tip white pepper
- 1-2 TEASPOONS Sugar
- 1/8 l Oil
- 1 Egg Yolk
- 8 small stems of sage
- 2 stem(s) Dill
- 1 collar Parsley
- 1/2 bunch Chervil
- 1/2 bunch Tarragon
- 3 Stem(s) Lovage
- 1/2 bunch Chives
- 1/2 Beet cress or
- 5 Stem(s) Watercress
- 10 leaves Sorrel
- 3 leaves Borage
- 6 Stem(s) Pimpernelle
- 3 leaves Lemon balm
- 7-10 Tbsp alternatively 1 bunch of ready mixed herbs for Frankfurt sauce
Directions
- 1
Boil the eggs for 10 minutes, quench and peel them. Separate egg white and egg yolk. Pass the egg yolks through a sieve into a bowl and mix with vinegar, salt, pepper and sugar. Add oil bit by bit while stirring. Finely chop the egg whites of 3 eggs and add to the egg yolk mixture. (Use the rest of the egg white for other purposes).
- 2
Wash the herbs and drain well. Cut chives into fine rolls. Chop all other herbs finely. Stir the herbs into the sauce as well. The Frankfurt green sauce tastes good with boiled beef, cold meat or fried fish
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