Recipe #11
Grüne Sauce with Eggs and Potatoes

Grüne Sauce (green sauce) is a cold and refreshing sauce that is common in Hesse, Germany, and consisting of 7 herbs: borage, chervil, chives, parsley, pimpinelle, sorrel and cress. A traditional dish that was introduced to the region of Frankfurt more than 2.000 years ago by the romans. It's mostly served with potatoes and eggs. When in season, I like to add asparagus to it.

INGREDIENTS

300 g fresh herbs (a mix of 7 herbs: chives, parsley, pimpinelle, chervil, and a little sorrel, borage and cress), very finelly chopped

1/2 teaspoon salt, start with a little less and take more, when needed

1 pinch of brown sugar

1 teaspoon mustard

1 tablespoon rapeseed oil

a pinch of pepper, freshly ground

300 g sour cream

200 g crème fraîche (I mix it with yoghurt for a lighter sauce)

1/2 lemon (or 2 tablespoons vinegar)

SIDES

8 potatoes

4 eggs

OPTIONAL

400 g asparagus

PREPARATION

1. Carefully wash the herbs and chop them very finely.

3. Add mustard, oil, lemon juice, a pinch of brown sugar, salt and pepper to the herbs.

4. Then add the sour cream and crème fraîche and blend everything together. Now you can put the green sauce in the fridge for an hour or two before serving. 

5. Half an hour before serving the green sauce boil the potatoes in salted water (and if you want to add some asparagus to your meal cook it for 12 minutes).

6. While you wait for the potatoes to boil, take the sauce out of the fridge and taste it. Add some fresh lemon juice and a little salt if needed.

7. Now boil the eggs for 6–8 minutes.

8. Serve it on a plate together with the potatoes and eggs (and the asparagus, if you like).

Note

I like to eat Grüne Sauce together with plain, boiled potatoes (sprinkled with some sea salt and butter), but you can also roast and bake them, this is also good!

Enjoy!