German cuisine · Vegetable Dishes

Frankfurt Green Sauce

Seven fresh herbs, sour cream and hard-boiled eggs make up the classic cold sauce served with boiled potatoes.

Ingredients · for 4 servings

• 200 g green sauce herbs (borage, chervil, cress, parsley, salad burnet, sorrel, chives)
• 800 g waxy potatoes
• 6 eggs
• 250 g crème fraîche
• 200 g yogurt
• 100 g sour cream
• 1 tsp medium-hot mustard
• 1 tbsp lemon juice
• 1 tsp sugar
• Salt, pepper

Instructions

1. Wash the potatoes thoroughly and boil in their skins in salted water for 20–25 min. until easily pierced.
2. Hard-boil the eggs for 10 min., shock in cold water, peel and let cool completely.
3. Wash the herbs, spin very dry, remove thick stems and cut finely with a sharp knife – don't chop, or the sauce will darken.
4. Purée two of the eggs with the crème fraîche, yogurt, sour cream, mustard, lemon juice and sugar until smooth to create a creamy base.
5. Finely chop three eggs and fold in with the herbs, season generously with salt and pepper, and chill for at least 30 min.
6. Slice the last egg, peel and halve the boiled potatoes, and arrange both with the ice-cold green sauce.