Germany, Frankfurt Green Sauce
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This herby sauce is for fried or poached fish, cold fish, hard boiled eggs, cold cuts, or as a sandwich filling.
- Ready In:
- 10mins
- Serves:
- Units:
Nutrition Information
ingredients
- 2 tablespoons sorrel
- 2 tablespoons parsley
- 2 tablespoons salad burnet
- 2 tablespoons borage
- 3 tablespoons chives
- 3 tablespoons watercress
- 1 tablespoon tarragon
- 1 tablespoon chervil
- 2⁄3 cup mayonnaise
- 1 teaspoon German mustard
- 1⁄2 teaspoon horseradish (optional)
- 2 hardboiled egg, chopped
- 1 small gherkin, with dill, chopped
- 1 shallot, chopped
- 1 garlic clove, chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 lemon, juice and zest of
- 3 tablespoons sour cream (or yoghurt) (optional)
- 1 egg yolk
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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