Recipe: Delicious Sig's German Green Herb Sauce

Sig's German Green Herb Sauce. Great recipe for Sig's German Green Herb Sauce. Make sure you finely hand chop them or they might turn bitter. You need the juice to make the mixture quiet moist.

These herbs in German are borretsch, kerbel, kresse, petersilie, pimpinelle, sauerampfer und schnittlauch (borage, chervil, cress, parsley, salad burnet, sorrel, and chives). Some of these herbs are difficult to find outside of Germany. You may become adept at gathering the herbs wild, or several seed companies sell the stranger seeds, like borage and pimpernel (salad burnet). You can cook Sig's German Green Herb Sauce using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Sig's German Green Herb Sauce

1. You need 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. It's 1 of dill pickled gherkin (optional).
8. Prepare 1 pinch of sugar.
9. Prepare 100 grams of yoghurt or soured cream.
10. It's 250 grams of creme fraiche.
11. Prepare 8 of hardboiled eggs.

The Original Frankfurter Green Sauce Recipe is a specialty in the German region of called Hesse. It is known as salsa verde in Italy, sauce verde in France, and chimichurri in Argentina. The Green Sauce is very popular during summer time and served with hard boiled eggs and a side dish of boiled potatoes. Or Green Sauce at your best preference." — advised me my friend from Frankfurt.

Sig's German Green Herb Sauce instructions

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.

Making German-Style Green Sause in Texas. Two herbs with fresh cucumbery aroma — borage and burnet. My favourite German dish is a cold green herb sauce from Frankfurt. You read that right: a cold herb sauce. But like others before us, we've also enjoyed it on chicken, burgers, and fried rice pilaf.