This is a typical German sauce from Frankfurt in the province Hesse.
My mother was born in Hesse and she brought the recipe for “Frankfurter Grüne Soße” into our family. In Hesse the sauce has the funny name “Frankfurter Grie Soß”. The sauce is made of 7 different herbs and is served cold. This green herbical sauce is perfect with potatoes and meat especially with prime boiled beef. In my mothers family they ate the sauce with potatoes traditional on Holy Thursday. The German name of this day is “Gründonnerstag” translates to “Green Thursday”. So isn’t it obvious to eat “Grüne Sauce” on “Gründonnerstag”?
Recipe for 4-6 portions
from each a bunch of
1. borage
2. cress
3. chervil
4. parsley
5. pimpinella
6. sorrel
7. chives
2 cooked eggs
2-3 gherkins
1 chopped onion
200 g crème fraîche
200 g sour cream
200 g quark
For selfmade mayonnaise or take 1 glass (250 g) of ready-made mayonnaise
1 egg
2 teaspoons mustard
200 ml rape oil or sunflower oil
lemon juice from ½ a lemon
some garlic
pepper and salt
Wash and mince the herbs. Chop the cooked eggs and the onion. Mix with the dairy goods. Prepare the mayonnaise and stir it carefully into the mixture. Add salt and pepper to taste. Let the sauce rest for at least 2 hours.
allways when i cook "green Sauce" i am rememberd on the famous Poet, Johann Wolfgang von Goethe. He was born in Frankfurt in 1749. He also loved "grüne Sauce", and his mother, named Aja, cooked it similar like Neles recipe.
Good addition, thank you mom!