The traditional Frankfurter green sauce or German sauce with seven herbs, sour cream, and yogurt is a light and refreshing spring dish.

ย What is Frankfurter Sauce?
Frankfurter green sauce is a popular German sauce eaten in spring, mostly around Easter. Many people have it on Green Thursday before Easter, but we tend to have it in spring when the herbs in my garden are finally there again.
German Eggs in Mustard Sauce is another saucy, egg-based dish we often enjoy around Easter and throughout spring.
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What herbs do you need to make green sauce?
A traditional German green sauce contains seven different herbs: borage, chervil, cress, parsley, Pimpinella, sorrel, and chives. Often, I buy a mixed bunch of herbs from the supermarket that includes them all.
However, I donโt buy the bunch because I have plenty of herbs in my garden, and spending extra for just a few additional herbs feels unnecessary. You can use all the traditional herbs for the original flavor, but donโt stress if you canโt find them all. Use more of what you already have or swap herbs you like.
For me, the usual, no-need-to-buy herbs are parsley, chives, borage, sorrel, a little lovage, and sometimes cress.
If you have leftover herbs, you should definitely make this Garlic Bread Baguette or Garlic Herb Butter.
Dairy needed for Frankfurter sauce
Use creamy, Greek-style yogurt - either full-fat or lower-fat, but avoid no-fat yogurt. For this recipe, some fat in the dairy is key to making the sauce taste better.
Youโll also need sour cream with about 10% fat. You can substitute it with crรจme fraiche, German Schmand, or smetana for a creamier, richer sauce.
Storage and leftovers
Refrigerate the sauce in an airtight container for 3-4 days.
The sauce is not suitable for freezing.
You can use the leftovers to make salad dressings and serve with roasted vegetables, Air-Fried Baked Potatoes, Cast-Iron Chicken Breast, or Baked Sausage, Potatoes, and Peppers.
What to serve with it?
Traditionally, German green sauce is served with boiled potatoes and hard-boiled eggs. The sauce goes really well with both.
For something extra, you can add a small piece of smoked trout - itโs optional but tastes really good with the Frankfurter sauce.
Frankfurter Green Sauce
Ingredients
- 1 very large bunch mixed herbs like parsley, chives, borage, cress, sorrel, pimpinella, chervil, Note 1
- ยพ cup sour cream or crรจme fraiche or smetana, 200 g
- 2 cups full-fat Greek-style yogurt 500 g, Note 2
- 1 teaspoon granulated sugar
- 1 teaspoon medium mustard
- fine sea salt to taste
- 4 eggs to serve, Note 3
- 4 small smoked trout filets to serve, optional
- boiled new potatoes to serve
Instructions
- Chop the herbs: Clean the herbs and pick the leaves from the stems. Roughly chop them and place them in the food processor.1 very large bunch mixed herbs
- Add dairy: Add the sour cream, yogurt, sugar, mustard, and salt and process until the herbs are finely chopped and everything is well mixed.ยพ cup sour cream / 200 g + 2 cups full-fat Greek-style yogurt/ 500 g + 1 teaspoon granulated sugar + 1 teaspoon medium mustard + fine sea salt
- Adjust: Pour the mixture into a serving bowl and adjust the taste with more salt, sugar, or mustard if necessary. Keep refrigerated until ready to serve.
- Serve Frankfurter sauce: Boil the potatoes in their skins. Cook the eggs to your liking, I cook mine for about 6 minutes. Serve the sauce with potatoes and eggs and the smoked trout, if you like.4 eggs + boiled new potatoes + 4 small smoked trout filets
Notes
- Herbs: For the original flavor, use the traditional herbs, but donโt worry if youโre missing some-ย just use what you have or swap in herbs you like.
- Dairy: Lower-fat yogurt is also fine, but don't use no-fat yogurt.
- The nutrition is only calculated for the sauce.
Anu - My Ginger Garlic Kitchen says
I have never had Frankfurter sauce before, but looking at your delicious pictures I so want this in my life. Love the sound of seven herbs + sour cream + yogurt. Indeed this would make a light and refreshing spring dish.
Adina says
It is indeed a very refreshing dish, perfect for this weather!
Miriam - londonkitchendiaries.com says
Green is such a lovely spring colour - love all the goodness of the herbs in the sauce โก
Adina says
Thank you, Miriam! Nice of you to stop by!
Nammi says
first time hearing about a frankfurter sauce , I thought it was just the sausage LOL, well thats the fun in blogging world you get to learn new cuisines and new food every day . As for your question about seer fish, I think you can use any nice firm fish that will hold its shape.
Adina says
That's true, you can really learn a lot about new cuisines. Thank you for the info regarding the seer fish, I will try the recipe with some other firm fish.
Kathryn @ Family Food on the Table says
This does look perfect for spring! So fresh and green, and you know I love that you added potatoes! I'm all about the smoked trout too - sounds like a great way to round it out!
Adina says
Smoked trout is not really traditional, but is a must for me, I just love it in this combo!