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Dish · From Bladwijzer

Frankfurt green sauce

Name: Frankfurt green sauce
Total time: 30 min
Yield: 4 people
Ingredients: 250 g mixed fresh herbs: salad burnet, sorrel, borage, chervil, parsley, chives and garden cress; 250 g soured cream; 150 g Greek yoghurt; 2 hard-boiled eggs; 1 teaspoon mustard; 1 tablespoon lemon juice; salt and pepper

Updated on 9 October 2026

Makes: 4 people
Time: 30 min
From: Salad burnet

Ingredients

250 g mixed fresh herbs: salad burnet, sorrel, borage, chervil, parsley, chives and garden cress
250 g soured cream
150 g Greek yoghurt
2 hard-boiled eggs
1 teaspoon mustard
1 tablespoon lemon juice
salt and pepper

Method

Wash the herbs, drain them and remove any thick stalks.
Chop them very finely or blend them with some of the soured cream.
Mix with the rest of the soured cream, the yoghurt, mustard, lemon juice and the finely chopped eggs.
Season and leave to rest for half an hour. Serve cold with new potatoes, eggs or meat.

Storing: 1 to 2 days in the fridge.