Frankfurter Green Herb Sauce Recipe

Frankfurter Green Herb Sauce Recipe
You would like a cold Green Herb Sauce, to accompany some halved boiled eggs, potatoes, asparagus, broccoli, fish, or cold or warm meats? Perhaps for Spring, Summer, Easter Sunday or even to celebrate the March birthday of Dr. Seuss. This basic, and easy, sauce is a specialty from Frankfurt, with slight variations found throughout Hessen, and it goes with just about anything.

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. Seven green houses labeled and colored in the appropriate shade of green, representing Schnittlauch, Petersilie, Sauerampfer, Kerbel, Borretsch, Kresse, Pimpinelle.

Chives, Parsley, Sorrel, Chervil, Borage, Garden Cress and Salad Burnett.

Not important for anyone who is making the recipe in Australia or some other distant part of the globe, but to be authentic seventy percent of the herbs should be grown in Frankfurt region, difficult for anyone not living in the area, while the European Union also regulates the authenticity of "Frankfurter Grüne Sosse" dishes.

The herbs, and percentages used, must adhere to the official recipe laid down by the "Organization for Protection of the Frankfurter Grüne Sosse."

Here is a recipe:

Frankfurter Grüne Soße mit Eiern, Eggs with Frankfurter Green Sauce

Ingredients: Serves 8 as a sauce

Seven Different Fresh Spring Herbs:

Chives, Parsley, Sorrel, Chervil, Borage, Garden Cress and Salad Burnett for example. In total roughly a handful of each, and officially no more than 30 percent of each herb, but in whatever proportion or quantity you wish.

Some prefer a lion's share of chives. (In Germany there is a simple packet of herb mixture, which of course makes life very easy but it is really nothing like as tasty as when made with fresh herbs.)

Watercress, Tarragon, Lemon balm, Basil, Spinach and even Dill (although some frown at the latter) can be used if any of the seven official herbs are unavailable, but, in keeping with the seven last phrases attributed to Jesus as he hung on the cross, by tradition there should be seven. And they have to be green.

2 finely chopped scallions
1 finely chopped pickled gherkin (not really authentic but tasty)
8 hard boiled eggs
4 cups creme fraiche
1 cup whole cream
1 cup buttermilk or yoghurt
1 cup mayonnaise
1.1/2 to 2 Tablespoons medium sharp not sweet mustard
Salt and Pepper to taste

Method:

Wash and dry herbs, cut away any hard or thick pieces.
Chop up finely with a knife. If you prefer a smoother sauces and use a machine be careful not to liquidize the herbs
Mash four of the eggs
Mix together the creams, buttermilk or yoghurt, mayonnaise and mustard
Add mashed eggs and blend until smooth
Add scallions and gherkin and combine
Add chopped herb mixture and stir sauce until all ingredients are thoroughly distributed
Mash the four remaining eggs and stir through mixture
Season to taste with salt and pepper

Leaving the sauce covered in cold place for at least three hours helps the different flavors to mingle and develop.

In Frankfurt a tradition is to serve Grüne Soße with boiled potatoes, together with the last four eggs halved and not mashed. But you can serve it with any type of vegetable, meat or fish you wish, as well as that side of potatoes.

Although if it is for Dr. Seuss's birthday then perhaps it should be "Green Eggs and Ham".

Green Sauce is not only delicious it's filled with healthy things, including those all-important minerals.

Guten Appetit!...And enjoy your Frankfurter Grüne Soße



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