How to Cook Delicious Sig's German Green Herb Sauce

Sig's German Green Herb Sauce. Pretty much any uncooked sauce featuring fresh green herbs qualifies. This North African pureed green sauce is traditionally deployed as a marinade for all kinds of seafood, but it can be used for so much more—from marinating chicken or steak or eggplants to drizzling over roasted vegetables. German green sauce, known as Frankfurter Grüne Soße, is a traditional dish in Frankfurt and Hessen.

A delicious cold green fresh herb sauce, spicy, creamy and full of good things. Here is a great recipe for you. - Frankfurter Green Herb Sauce Recipe - German Frankfurter Grüne Soße, a sauce that is so much part of the local culture it has its own festival, as well as a monument in Frankfurt-Oberrad. Traditional German green sauce or Frankfurter sauce with seven herbs, sour cream and yogurt. You can cook Sig's German Green Herb Sauce using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sig's German Green Herb Sauce

1. It's half of a bunch, (or more) of garden cress, parsley, chives and dill.
2. You need 2 leaves of chard.
3. You need 4 of small spring onions.
4. Prepare 1 tsp of each dried chervil and dried wild garlic.
5. Prepare 1 tsp of German style mild mustard.
6. You need 1 tsp of juice of lemon.
7. You need 1 of dill pickled gherkin (optional).
8. Prepare 1 pinch of sugar.
9. Prepare 100 grams of yoghurt or soured cream.
10. You need 250 grams of creme fraiche.
11. Prepare 8 of hardboiled eggs.

Frankfurter sauce is a famous German sauce, eaten in spring, mostly around Easter. Many people have it on Green Thursday before Easter, but we tend to have it later on in spring when the herbs in. The famous Frankfort green sauce from Germany is a creamy blend of fresh herbs, yogurt, sour cream, and oil that is served cold over potatoes and eggs. These herbs in German are borretsch, kerbel, kresse, petersilie, pimpinelle, sauerampfer und schnittlauch (borage, chervil, cress, parsley.

Sig's German Green Herb Sauce step by step

1. Chop all the fresh ingredients by hand very finely, so that they may not become bitter.
2. In a large bowl mix them with all the other ingredients except the eggs and mustard..
3. You can blend them when all mixed just to get them a little finer for a split second after mixing. Stir in the mustard. Chill in fridge for at least two hours, best overnight..
4. Serve the eggs either chopped up into the sauce or on a plate with sauce poured over them. It is a cold sauce, serve it with whatever else you fancy. It goes wonderful with new potatoes.

A devotee of the German green sauce, I occasionally grow the herbs on my windowsill. Speaking of herbs, and the color green, I consider it one of the greatest oversights in the world of cooking that so many of us cherish Italian salsa verde, Argentinian chimicurri and French sauce verte, and yet so few. Learn how to prepare this easy Green Herb Sauce recipe like a pro. Simply marinate the meat in the sauce overnight before grilling, baking, or. A German dish made healthy and light.