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Recipe Rating
8 ratings
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Recipe Category
Soups, Salads, and Sauces

Specialty of
Frankfurt

Number of Servings: 4
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Frankfurter Grüne Sosse   (Herb Sauce from Frankfurt)

10-12 tablespoons chopped fresh herbs (select 7 herbs, such as parsley, chives, chervil, watercress, borrage, tarragon, lemon balm, basil, spinach, and dill)
5 Eggs
1 cup Sour Cream
2 tablespoons Mayonnaise
3.5 oz Plain Yoghurt
Vinegar, Salt, White Pepper, Sugar - all to taste


Boil 4 eggs for 6 minutes. Remove from water. Remove egg shells. Set aside.

Boil one egg 8 minutes or until hard-boiled. Remove from water. Remove egg shells. Finely chop the egg.

In a mixing bowl, mix together herbs, chopped egg, sour cream, yoghurt, and mayonnaise. Add vinegar, salt, pepper, and sugar to taste. Slice the remaining eggs into halves. Transfer the sauce to a serving bowl and garnish with the egg-halves.

Tradtionally served with boiled or baked potatoes.



More Information on Frankfurter Grüne Sosse


Frankfurter Grüne Sosse goes well with...
Wiener Schnitzel 
Spargel mit zerlassener Butter  (Asparagus with Melted Butter)






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