Name: Germany, Frankfurt Green Sauce
Prep time: 10 min
Total time: 10 min
Yield: 6 serving(s)
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

Recipe by Mme M

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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

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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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