Very famous green sauce
very easy
35 mins
35 mins
Ingredients
- 1 pack of Herbs for Frankfurt Green Sauce or 150 g herbs (chives, chervil, parsley, borage, pimpinelle, sorrel and cress)
- 3 Eggs (Gr. M)
- 250 g Low-fat curd
- 300 g Kefir
- 100 g ripened cream
- 2 TEASPOONS medium hot mustard
- 2 TABLESPOONS Oil
- 7-10 Tbsp Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
Directions
- 1
Wash all herbs under cold running water, shake dry and place on a clean tea towel. Bring water to the boil in a pot. Boil eggs in it for about 10 minutes until hard. Let them cool down.
- 2
Cut off the hard stalks from the borage and sorrel. Coarsely chop the leaves of both herbs. Remove the leaves from the chervil and parsley.
- 3
ATTENTION! does not apply to chives and cress: put all other herbs bit by bit into a high mixing bowl and puree finely with a hand blender.
- 4
Cut off the green tender leaves of the cress with kitchen scissors. Chop the chives into fine rolls.
- 5
Mix the quark, kefir and sour cream in a bowl until smooth. Stir in mustard and oil. Season with lemon juice, salt, pepper and 1 pinch of sugar.
- 6
The sauce should be nice and runny. If it is not as thick as in the photo, stir kefir into the sauce by the spoonful until it has the desired consistency. Bam!
- 7
Go green, my dear! First stir the pureed herbs bit by bit into the quark and kefir mixture. Then fold in the cress and chives.
- 8
Almost there! Just peel the boiled eggs, cut them in half, chop them finely and add them to the sauce. Boiled potatoes and eggs taste really, really good with it.
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