I love the Easter season, but not because of Easter, but because of the Frankfurt Green Sauce, which is inevitably there in the Easter season.
Since I am a March child, there were rather birthday presents instead of Easter presents. We also never fasted or anything like that. The only thing I associate with Easter is the egg hunt. In the past, we still had a garden or went to grandma and grandpa’s house and went in search of the chocolate Easter bunnies, the colorful eggs and chocolate eggs. Today we no longer have a garden, we are adults, but still children. So it comes that I, with more than 30 years, still look for eggs at Easter, but only when I visit mom and also only in the living room with real eggs, no more chocolate ones.
This year there were 12 colored eggs. But since there are not so many possibilities to hide in the living room, the eggs are hidden almost every year in the same places. So it’s more about the speed of finding the eggs rather than finding them at all.
But what do you do with so many boiled eggs? Quite clearly: Frankfurt Green Sauce.
Quite a few different recipes have the word “original” in the title. To be honest, I don’t know what the real “original” recipe is. In one book I once saw a recipe with buttermilk, in another with sour cream. I like Frankfurter Green Sauce better when it is a little thicker. Sometimes I chop the herbs, but then the Grie Soß is not quite so green or I chop it in a blender, then it also becomes really green.
The 7 herbs of the Frankfurt Green Sauce
But what are the herbs in the Green Sauce and what makes it so special?
For me it is something very special, because it reminds me of my home and my childhood. Not to neglect is also the fact that I love potatoes and that best with curd cheese and herbs, why not take the best herbs curd cheese?
According to the original recipe, whether you take sour cream or buttermilk, the following 7 herbs make the green sauce to a green sauce:
In my opinion, sorrel is one of the most important herbs. I find the sorrel gives the “Grie Soß” the right kick. That’s why I sometimes buy a package of “green sauce herbs” and an extra bunch of sorrel at the farmer’s market. Since last year, I even have sorrel on my balcony and I always add it to salads. Recently I also had a mixture with arugula. There was then something missing the intense flavor. So keep an eye out when buying!
Borage, pimpinelle and chervil I find very rarely at the weekly farmers market or in the supermarket outside the green sauce time. That’s why I eat a lot of green sauce in March and April. But this year I want to grow these three herbs on my balcony, too.
- Frankfurt Green Sauce Herb Mix from the farmer's market (fresh)
- 1 cup sour cream
- 1 large cup of yogurt
- 1 tsp Dijon mustard
- 1 tablespoon lemon juice
- 1 tbsp. apple cider vinegar
- 1 tsp rapeseed oil
- 800 g organic potatoes
- 4 or more boiled eggs
- Wash and boil the potatoes. When the water boils, it will take about 15-20 minutes, depending on the size of the potatoes.
- In a small pot, bring water to boil and then carefully add the eggs. Take them out after about 6-8 minutes (you should be sure they are hard boiled) or just go on Easter egg hunt.
- Wash the herbs and put them in a blender.
- Add the rest of the ingredients to the blender.
- Start on low to medium speed first, then increase to maximum speed after a minute. If the blender strikes, it is often because it needs more liquid. Then I stop the blender and stir everything again with a spoon. Then continue until everything is chopped small and blended.
- Now you can either peel the eggs and chop them up to mix into the green sauce, or just cut them in half and put an egg on each person's plate.
Thank you so much for trying my recipe! Your Nele from travel + free ♥️