Frankfurter Green Sauce

5 from 1 vote

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

Prep Time15

Total Time15

Course: Dips, Sauces and Dressings

Cuisine: German

Servings: servings

Calories: 226kcal

Author: Adina

1 very large bunch mixed herbs like parsley, chives, borage, cress, sorrel, pimpinella, chervil, Note 1
¾ cup sour cream or crème 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

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.
¾ 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

Herbs: For the original flavor, use the traditional herbs, but don’t worry if you’re missing some- 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.