Frankfurter grie soss (Frankfurt green sauce)

    20 min

    Also called Grüne sosse, for this specialty from Frankfurt, greengrocers sell special herb assortments consisting of seven different herbs. Even if you cannot find every single one of these herbs, you can still make this delectable spring dish, which is usually served with hard-boiled eggs or boiled beef and boiled potatoes.

    12 people made this

    Serves: 8 

    • 5 eggs
    • 2 tablespoons oil
    • 500g low-fat plain yoghurt
    • 300g soured cream
    • 1 tablespoon white wine vinegar
    • 1 tablespoon mustard
    • 300g mixed herbs (parsley, chives, sorrel, alfalfa, chervil, borage, salad burnet)
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Boil the eggs for 5 minutes. Rinse under cold water to stop the cooking process.
    2. Peel the eggs while still warm. Cut them in half and remove the egg yolk.
    3. Stir the egg yolks in a bowl with the oil, yoghurt, soured cream, mustard and vinegar until smooth and well combined.
    4. Wash and dry the herbs and discard the stems. Finely chop them and stir them into the yoghurt mix.
    5. Finely chop the egg white and stir it into the sauce. Chill in the fridge until serving.

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