Friday, 2 April 2010

Green Sauce (Frankfurt)

Foto: Effilee, Andrea Thode (via here)

A typical "Good Friday" dish and a wonderful Spring/Summer recipe.

There are many variations of this "herbal sauce" but this is the original version from our region :)

Ingredients:

Parsley
Chive
Chervil
Dill
Sorrel
Borage
Cress
4 eggs
30 ml vinegar
30 ml sunflower oil
250 ml cream
150 ml yoghurt
1/2 tsp. sugar
Black pepper
Salt

Preparation and serving:

Wash, drain and chop very finely all of the herbs (about 300 g.) Put them in a salad bowl.  Add the vinegar and oil, the yoghurt and the cream, flavour with salt and pepper and mix well. Cover and leave it in a fridge for 1 hour. Hard boil and dice the eggs. Add them to the mix, stir wel until it’s homogeneous and leave it in a fridge for another 30 min.

Serve chilled. Offer cooked not peeled potatoes and boiled eggs.

*YUMMY*

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