|
|
"Green Sauce", a specialy to Frankfurt
quantity | ingredient | step | ||
300 g | mixed herbs, for example: | 1 | ||
Parsley | ||||
Chives | ||||
Chervil | ||||
Sorrel | ||||
Dill | ||||
Borage | ||||
Water cress | ||||
Tarragon | ||||
300 g | onion | 1 | ||
4 | hard-boiled eggs | 1 | ||
1 tbsp | Vinegar | 1 | ||
1 tsp | Dijon Mustard | 1 | ||
1 tbsp | Oil | 1 | ||
250 ml | Sour Cream | 1 | ||
150 g | Greek Yoghurt | 1 | ||
1 pinch | Sugar | 1 | ||
salt | ||||
pepper |
Wash and chop herbs. Chop onions. Roughly chop hard-boiled eggs.
Combine all ingredients (apart from the eggs) in a bowl. Refrigerate for a few hours. Then add the chopped eggs. Check taste.
Delicious with hard-boiled eggs, fish or meat. Can be served with boiled potatoes.