Frankfurt Green Sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 4 Eggs
- 1 collar mixed herbs for Frankfurt Green Sauce
- 7-10 Tbsp (or: 1 bunch of parsley
- 1/2 bunch Chives
- 2-3 stem(s) Dill
- 1/2 Boxes Cress
- 1/2 bunch Chervil
- 1/2 bunch Tarragon
- 8 Sage leaves
- 1 leaf Lovage
- 8 leaves Sorrel
- 3 leaves Borage
- 6 Stem(s) Pimpernelle
- 3 lemon balm leaves)
- 3 TABLESPOONS Herb Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 TEASPOON Sugar
- 1/8 l Oil
- 150 g Skimmed milk yoghurt
Directions
- 1
Put eggs in plenty of boiling water and boil them hard for 10 minutes. Quench and let them cool down. Wash herbs, dab dry and chop finely, or cut chives into fine rolls. Peel the eggs, cut them in half and take out the egg yolk. Pass them through a sieve into a bowl and mix with vinegar, salt, pepper and sugar.
- 2
Gradually add the oil while stirring, so that a homogeneous mass is formed. Then stir in the yoghurt and the herbs. Finely chop the egg white and finally stir into the sauce. The Frankfurt green sauce tastes very good with poached meat and fish as well as with cold roasts
- 3
Preparation time 25-30 minutes. kJ/ kcal
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