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Frankfurt Green Sauce Recipe – Oma's Frankfurter Grüne Sosse

This cold herb sauce is a traditional dish served at Easter time in Frankfurt. With its seven distinctive herbs, this easy-to-make sauce is served with boiled new potatoes and hard-boiled eggs. 

Servings:

Makes 6 servings

Ingredients:

•  4 large hard-boiled eggs, peeled
• 1 cup (230 grams) plain Greek yogurt
• 2 cups (460 grams) sour cream
• 1 tablespoon (15 milliliters) lemon juice
• 2 tablespoons (30 milliliters) sunflower oil
• 2 green onions, finely chopped
• 10 ounces (280 grams) finely chopped mixed herbs (see Notes/Hints below) 
• ½ teaspoon sugar
•  salt and freshly ground black pepper, to taste

Instructions:

1. Cut the eggs in half and remove the yolks. Put the egg yolks into a blender. Set the egg whites aside.
2. Add the remaining ingredients to the blender and mix till smooth.
3. Pour into a mixing bowl and season with salt and pepper. Mix well.
4. Cover and put in the fridge for at least 1 hour.
5. Finely dice the egg whites and add to the sauce.
6. Mix well.
7. Refrigerate for at least 30 more minutes.
8. Serve the cold sauce with hot potatoes that have been cooked in their skins and more hard-boiled eggs.

Notes/Hints:

• For the herbs, the classic mix: borage, chervil, cress, parsley, salad burnet, sorrel, and chives. Use an equal amount of each herb to make up the 10 ounces by weight or 3 cups.
• Substitute herbs that can be used: tarragon, dill, summer savory, lovage, lemon balm, spinach leaves, and arugula.
• Add 1 tablespoon mustard, such as a hot mustard or a whole-grain mustard.
• Use olive oil instead of sunflower oil.
• Use white wine vinegar instead of lemon juice.
• Use white pepper if you don't want black specks in your sauce.
• Add several finely chopped gherkins along with the diced egg whites.
• To make the Pellkartoffeln, choose potatoes that are the same size, preferably on the smaller size (not the baby potatoes). Boil them in salted water until they are just tender. Peel them while they are still hot, and serve.

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04.12.2022 revision update