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 mins
Total Time15 minutes mins
Course: Dips, Sauces and Dressings
Cuisine: German
Servings: 4
Calories: 226kcal
- 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
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.
- Low-fat is fine as well, but don't use no-fat yogurt.
- The nutrition is only calculated for the sauce.
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