I absolutely adore this recipe because it’s a vibrant celebration of fresh herbs, which makes each bite taste like a garden party for my taste buds. Plus, the creamy, tangy sauce pairs perfectly with boiled potatoes and eggs, turning simple ingredients into an incredibly satisfying meal that feels both nostalgic and gourmet.
My recipe for the Frankfurter Grüne Soße is an exuberant amalgam of fresh greens—sorrel, chervil, parsley—that makes for a rich, vitamin-packed base sauce. I adore using quark in this, along with plain yogurt, to get that creamy texture.
Mustard and lemon juice ad a delightful tang. Whisk it, then pour it over whatever you like; it’ll breathe life into your next meal.
Ingredients
Sorrel: Offers a sharp flavor; rich in vitamin C.
Chervil: Supplies a delicate anise essence; an antioxidant powerhouse.
Borage: Provides a flavor reminiscent of cucumber; a provider of omega-6 fatty acids.
Flat-leaf parsley: Zesty, bright flavor; abundant in vitamins A, C, and K.
Chives have a delicate onion flavor and are rich in vitamin K.
Quark has a smooth and creamy texture; it is high in protein and low in fat.
Lemon Juice: Flavorful and zesty; increases vitamin C presence.
Ingredient Quantities
- 150g sorrel (or spinach if not available)
- 150g chervil
- 150g borage
- 150g cress
- 150g parsley
- 150g chives
- 150g salad burnet
- 2 hard-boiled eggs
- 200g quark (or sour cream)
- 200g plain yogurt
- 1 tablespoon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
1. All the herbs (sorrel or spinach, chervil, borage, cress, parsley, chives, and salad burnet) should be washed thoroughly and dried well. The tools of choice here are clean kitchen towels and a salad spinner.
2. Herbs should be chopped coarsely and placed in either a food processor or a blender.
3. Remove the shells from the hard-boiled eggs and cut them into tiny pieces. Place the tiny egg pieces in the food processor with the herbs.
4. Put the quark (or sour cream) and plain yogurt into the food processor with the herbs and eggs.
5. Combine the mixture with mustard and lemon juice.
6. Combine all ingredients in a blender and purée until smooth, taking care to ensure that the herbs are chopped too fine to be distinguished by the palate. And remember: This is not a “dressing” to be served on the side; it is a sauce for drenching.
7. Taste the sauce and adjust the seasoning with salt and pepper to your liking.
8. Put the Grüne Soße in a bowl and cover it. Chill in the refrigerator for at least 1 hour to let the flavors meld.
9. Once more, stir the sauce after it has chilled and, if necessary, adjust the seasoning.
10. The Frankfurter Grüne Soße is served cold and is traditionally accompanied by boiled potatoes and hard-boiled eggs. Enjoy!
Equipment Needed
1. Kitchen towels
2. Salad spinner
3. Chopping board
4. Knife
5. Food processor or blender
6. Measuring spoons
7. Mixing bowl
8. Spatula or spoon
9. Bowl with cover or plastic wrap
10. Refrigerator
FAQ
- What is Frankfurter Grüne Soße? – A traditional herb sauce from the Frankfurt region in Germany, called “Green Sauce,” or Frankfurter Grüne Soße, is known for its vibrant green color and its fresh taste.
- Can I substitute any of the herbs?Indeed, it is possible to use spinach in place of sorrel and herb blends in the absence of certain herbs. Just ensure that the blends used complement the remaining ingredients. The most important thing is to maintain the balance of flavors.
- What can I serve with this sauce?Usually, it is served alongside hard-boiled eggs and boiled potatoes; however, it goes well with fish, meat, or even as a dip for vegetables.
- How should I store the sauce?Keep in an airtight container in the fridge for 2 days max. For the best taste, consume right after making!
- Can I use a different dairy product instead of quark?Yes, you can obtain a similar creamy texture and tangy taste from sour cream, Greek yogurt, or even cream cheese.
- Is this sauce suitable for vegetarians?– Yes, Frankfurter Grüne Soße is suitable for vegetarians because it is mainly made with fresh herbs and is mixed with dairy products.
Substitutions and Variations
150 grams of sorrel: Can be swapped with spinach or arugula.
Chervil, 150g: Can be substituted with tarragon or parsley.
Borage—150g: Substitute with cucumber leaves or a mix of mint and comfrey leaves.
Cress, 150g: Could be replaced with arugula or watercress.
150g salad burnet. Can be substituted with a combination of mint and parsley.
Pro Tips
1. Herb Dryness: Ensure the herbs are completely dry before chopping and blending to prevent excess moisture, which can dilute the flavor of the sauce.
2. Herb Substitution: If borage or salad burnet are difficult to find, you can substitute with additional parsley or chives for a similar fresh and aromatic profile.
3. Yogurt Consistency: For a thicker sauce, use Greek yogurt instead of regular plain yogurt, which will give the sauce a creamier texture.
4. Flavor Boost: Add a clove of minced garlic or a pinch of nutmeg to the mixture for an extra depth of flavor that complements the herbs.
5. Chill Time: Let the sauce chill for a minimum of two hours, if possible, to fully develop the flavors. The longer it rests (up to 24 hours), the more harmonious the taste will become.
Frankfurter Grune Sosse Recipe
My favorite Frankfurter Grune Sosse Recipe
Equipment Needed:
1. Kitchen towels
2. Salad spinner
3. Chopping board
4. Knife
5. Food processor or blender
6. Measuring spoons
7. Mixing bowl
8. Spatula or spoon
9. Bowl with cover or plastic wrap
10. Refrigerator
Ingredients:
- 150g sorrel (or spinach if not available)
- 150g chervil
- 150g borage
- 150g cress
- 150g parsley
- 150g chives
- 150g salad burnet
- 2 hard-boiled eggs
- 200g quark (or sour cream)
- 200g plain yogurt
- 1 tablespoon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
1. All the herbs (sorrel or spinach, chervil, borage, cress, parsley, chives, and salad burnet) should be washed thoroughly and dried well. The tools of choice here are clean kitchen towels and a salad spinner.
2. Herbs should be chopped coarsely and placed in either a food processor or a blender.
3. Remove the shells from the hard-boiled eggs and cut them into tiny pieces. Place the tiny egg pieces in the food processor with the herbs.
4. Put the quark (or sour cream) and plain yogurt into the food processor with the herbs and eggs.
5. Combine the mixture with mustard and lemon juice.
6. Combine all ingredients in a blender and purée until smooth, taking care to ensure that the herbs are chopped too fine to be distinguished by the palate. And remember: This is not a “dressing” to be served on the side; it is a sauce for drenching.
7. Taste the sauce and adjust the seasoning with salt and pepper to your liking.
8. Put the Grüne Soße in a bowl and cover it. Chill in the refrigerator for at least 1 hour to let the flavors meld.
9. Once more, stir the sauce after it has chilled and, if necessary, adjust the seasoning.
10. The Frankfurter Grüne Soße is served cold and is traditionally accompanied by boiled potatoes and hard-boiled eggs. Enjoy!
