Frankfurter Green Sauce

5 from 2 votes

Frankfurter green sauce is a cold herb sauce made with seven fresh herbs, typically mixed with sour cream or yogurt and served with potatoes and boiled eggs.

Prep Time15

Cook Time0

Total Time15

Course: Dips, Sauces and Dressings

Cuisine: German

Servings: servings

Calories: 145kcal

Author: Adina

Equipment

Large bowl
Food processor Note 1

Ingredients

Frankfurter green sauce (Note 2):

10 oz fresh herbs Note 3
¾ cup sour cream
¾ cup full-fat Greek yogurt Note 4
2 green onions OR 1 small onion, red or white, very finely chopped
1 tablespoon Dijon mustard
1-2 teaspoons granulated sugar more to taste
½ tablespoon apple cider vinegar
1-2 teaspoons lemon juice freshly squeezed, more to taste
1 teaspoon fine sea salt more to taste
½ teaspoon ground black pepper

To serve:

Boiled potatoes about 9 oz/ 200 g per serving
Boiled eggs 1-2 per serving
Smoked trout filets optional

US - EU

Instructions

Prepare the herbs: Wash and dry them well, and remove the stems.
10 oz fresh herbs
Make the sauce by hand: Chop the herbs very finely. Place them in the bowl, and add the chopped onions and the remaining ingredients. Adjust the taste, adding more salt, sugar, or lemon juice to taste.
2 green onions OR 1 small onion + ¾ cup sour cream + ¾ cup full-fat Greek yogurt + 1 tablespoon Dijon mustard + 1-2 teaspoons granulated sugar + ½ tablespoon apple cider vinegar + 1-2 teaspoons lemon juice + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper
Make the sauce in a food processor: Roughly chop the herbs, then add them to the processor with the other ingredients. If using green onions, you can blend them in. If using a regular onion, chop it finely by hand and stir it in at the end - blending it can make the sauce bitter. Transfer the sauce to a serving bowl and add the finely chopped onion. Adjust the taste.
Serve Frankfurter sauce with boiled potatoes, boiled eggs, and maybe a piece of smoked trout.

Notes

Mixing the sauce: A food processor speeds things up, but, traditionally, you would chop the herbs finely by hand and mix them with the rest of the ingredients. You can also use an immersion blender instead of the food processor.
The nutrition is calculated for the sauce only. Eggs, potatoes, or trout are not included.
Herbs: In Hessen, you can buy all seven herbs packed together and ready to use. Elsewhere, you’ll need to find them individually. The mix includes borage, chervil, cress, parsley, salad burnet, sorrel, and chives. You can also make the sauce with just the herbs available to you; I often make it only with chives, parsley, and dill. The flavor will be slightly different, but we still love it.
Dairy: You can make the sauce with just sour cream - like German Schmand or smetana - or use crème fraîche instead. For a lighter version, I mix half sour cream with Greek yogurt or Quark. If you can’t find Quark, Greek yogurt works just as well.

Nutrition