Germany, Frankfurt Green Sauce
This herby sauce is for fried or poached fish, cold fish, hard boiled eggs, cold cuts, or as a sandwich filling.
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INGREDIENTS
Nutrition- 2tablespoons sorrel
- 2tablespoons parsley
- 2tablespoons salad burnet
- 2tablespoons borage
- 3tablespoons chives
- 3tablespoons watercress
- 1tablespoon tarragon
- 1tablespoon chervil
- 2⁄3cup mayonnaise
- 1teaspoon German mustard
- 1⁄2
- 2hardboiled egg, chopped
- 1small gherkin, with dill, chopped
- 1
- 1
- 1⁄2teaspoon salt
- 1⁄2teaspoon pepper
- 3
- 1egg yolk
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DIRECTIONS
- Chop the herbs very finely together. Add the remaining ingredients in the order given, seasoning to taste and beating in the egg yolk last of all.
- If you have problems locating any of the herbs, it would be best just to add a little more of some of the other herbs in the list.
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