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Quick German Grüne Soße - A creamy herb sauce made with seven fresh herbs.

Frankfurt Green Sauce

A fresh and tangy herb sauce from Frankfurt, perfect for enhancing simple dishes like potatoes and eggs.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Sauce, Side Dish
Cuisine: German
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup plain yogurt Can also use Greek yogurt, thin with milk or water.
  • 1/2 cup sour cream or creme fraiche Optional but enhances creaminess.
  • 2 cups mixed fresh herbs Finely chopped, traditional herbs include parsley, chives, chervil, borage, salad burnet, garden cress, and sorrel.
  • 1-2 teaspoons lemon juice Adjust to taste.
  • 1 teaspoon mild mustard Optional.
  • 1 clove garlic Grated, optional; go light.
  • to taste salt and black pepper For seasoning.

Method
 

Preparation Steps
  1. Wash your herbs and dry them thoroughly to prevent a watery sauce.
  2. Finely chop the herbs, being careful not to leave large pieces.
  3. In a bowl, stir the yogurt and sour cream together. Add lemon juice, mustard (if using), salt, and pepper.
  4. Fold in the chopped herbs and taste. Adjust seasoning with more salt or lemon if necessary.
  5. Cover and chill in the fridge for at least 20 to 30 minutes; an hour is even better for flavor integration.

Notes

This sauce works well with boiled potatoes and hard boiled eggs. For best results, slice warm potatoes and lightly salt them before adding the sauce. It can last 2 to 3 days in the fridge.