Green herb sauce

    15 min

    A lovely German sauce, Frankfurter Grüne Soße, which is easy to make and great for using fresh herbs from the garden. The secret of a good green sauce is NO or only a little bit of dill because it overwhelms the flavour of all the other herbs: parsley, chives, chervil, watercress, sorrel, borage, tarragon, lemon balm and pimpernel.


    Pennsylvania, United States
    8 people made this

    Serves: 6 

    • 150g mixed fresh herbs: parsley, chives, chervil, watercress (or alfalfa), pimpernel, sorrel, borage, tarragon and lemon balm
    • 50ml vegetable oil
    • 4 hard-boiled eggs
    • 250g plain yoghurt
    • 3 tablespoons white wine vinegar
    • 1 tablespoon Dijon mustard
    • salt and pepper to taste

    Prep:15min  ›  Ready in:15min 

    1. For the sauce, pick over the herbs for culls and remove the stems. Wash them in cold water and dry them very thoroughly. In addition to drying the herbs in the salad spinner, I wrap them in a clean tea towel and pat gently from all sides.
    2. Chop the herbs briefly in the blender with the oil but do not over-process. Peel the eggs and carefully separate the egg yolks from the whites. Add the egg yolks to the herbs and process the mix very briefly in the blender.
    3. Transfer the herbs to a bowl and stir in the yoghurt, vinegar and mustard. Chop the egg whites very finely and incorporate them into the sauce. Season with salt and pepper. Let the sauce stand for 30 minutes before serving. Chill if not served right away. Stir the sauce before serving. It is best when eaten within a day.

    For more information:

    My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

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