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german green sauce with boiled eggs and potatoes
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5 from 1 vote

German Green Sauce (Frankfurter Sauce)

Traditional German green sauce or Frankfurter sauce with seven herbs, sour cream and yogurt. A light and refreshing spring dish.
Prep Time15 minutes
Total Time15 minutes
Course: Dips, Sauces and Dressings
Cuisine: German
Servings: 4
Calories: 226kcal
Author: Adina

Ingredients

  • 1 very large bunch mixed herbs like parsley chives, borage, cress, sorrel, pimpinella, chervil
  • 200 g/ 7 oz/ ¾ cup sour cream or crème fraiche
  • 500 g/ 17.6 oz/ 2 cups full-fat Greek-style yogurt See note 1
  • 1 teaspoon granulated sugar
  • 1 teaspoon medium mustard
  • fine sea salt to taste
  • 4 eggs to serve (See note 2)
  • 4 small smoked trout filets to serve, optional
  • boiled new potatoes to serve

Instructions

  • Clean the herbs and pick the leaves from the stems. Chop them roughly and place them in the food processor.
  • Add the sour cream, yogurt, sugar, mustard and salt and process until the herbs are finely chopped and everything is well mixed.
  • Pour the mixture into a serving bowl and adjust the taste with more salt and even sugar or mustard if necessary.
  • Keep refrigerated until ready to serve.
  • Boil the potatoes in their skin. 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.

Video

Notes

  1. Low-fat is fine as well, but don't use no-fat yogurt.
  2. The nutrition is only calculated for the sauce.

Nutrition

Serving: 1/4 of the dish | Calories: 226kcal | Carbohydrates: 9g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 46mg | Sodium: 147mg | Sugar: 8g