"Green Sauce", a specialy to Frankfurt
Ingredients
| quantity |
|
ingredient |
|
step |
| 300 g |
|
mixed herbs, for example: |
|
1 |
| Parsley |
| Chives |
| Chervil |
| Sorrel |
| Dill |
| Borage |
| Water cress |
| Tarragon |
| 300 g |
|
onion |
|
1 |
| 4 |
|
hard-boiled eggs |
|
1 |
| 1 tbsp |
|
Vinegar |
|
1 |
| 1 tsp |
|
Dijon Mustard |
|
1 |
| 1 tbsp |
|
Oil |
|
1 |
| 250 ml |
|
Sour Cream |
|
1 |
| 150 g |
|
Greek Yoghurt |
|
1 |
| 1 pinch |
|
Sugar |
|
1 |
| salt |
| pepper |
Preparation
-
Wash and chop herbs. Chop onions. Roughly chop hard-boiled eggs.
Combine all ingredients (apart from the eggs) in a
bowl. Refrigerate for a few hours. Then add the chopped
eggs. Check taste.
-
-
Delicious with hard-boiled eggs, fish or meat. Can be served
with boiled potatoes.
