Green sauce – Frankfurt style

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Frankfurter green sauce definitely belongs to the Basicsthat every (hobby) cook should be able to master. And that’s not a problem at all, because you can really prepare this aromatic sauce in no time. The basis is eggs and lots of fresh ones Herbs – in fact there are 7 in number. You can see which these are in the list of ingredients. Which herbs do you like best? You are also welcome to let off steam and vary. The more herbs, the more greener the sauce. For the extra Creaminess worry then Sour cream and Sour cream. Fit Jacket potatoes and an extra egg. Already hungry? Then get on with it Herb chop for spicy green sauce!

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Preparation steps

Heat the water in a saucepan and boil the eggs hard in boiling water for about 11 minutes.

Rinse the eggs, peel them and separate the egg white from the yolk. Strain the egg yolks through a fine sieve, finely chop the egg whites and set aside.

Mix the egg yolks with the mustard. Stir the oil, sour cream and sour cream into the egg yolk mixture. Season to taste with salt and pepper.

Wash, dry and finely chop herbs until green juice comes out.

Mix the herbs with the sour cream mixture and fold in with most of the chopped egg white. Use the rest for garnish.

Mix the herbs with the sour cream mixture and fold in the chopped egg white.

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