• Recipes

I love egg recipes as you could already see at my eggs in mustard sauce recipe.  Now that Easter is over I am left again with a lot of hardboiled eggs. This time I present to you another german traditional recipe to use up those hard boiled eggs. Well at least in Hessen and especially in Frankfurt. It’s called Frankfurter Grüne Sauce or “Frankfotter Grie Soß” as we say around here (it’s just a dialect). It directly translates into green sauce. Which is just a way to obvious name for it 😉 This recipe is pretty light if you prepare it the way I did. Some other versions call for a mayonnaise base which I think is too heavy and unhealthy.

Frankfurter Grüne Sauce is a herb based sauce and traditionally consists of at least of 7 different herbs: Parsley, chives, chervil, borage, sorrel, garden cress and salad burnet. This builds the base but you can add as many different herbs as you want and what your garden offers. It’s the perfect spring dish get a lot of healthy herbs in your diet. It’s basically a smoothie that you eat. Well at least sort of. In Germany they sell packages of those herbs combined in many supermarkets which makes is super easy to prepare. The season for this recipe starts around Holy Thursday (Thursday before Easter) till fall.

Feeling hungry? Let’s get started!

Ingredients for Frankfurter Grüne Sauce:

• 1 bunch of fresh parsely
• 1/2 bunch of fresh chives
• 1/2 bunch of fresh chervil
• 1/2 bunch of fresh borage
• 1/2 bunch of fresh sorrel
• 1 bunch of fresh garden cress
• 1/2 bunch of fresh salad burnet
• 1 small garlic clove
• 1 small onion
• 500ml joghurt
• 250g Quark
• 2 tbsp mayonnaise
• 2 hardboiled eggs
• 1 tsp mustard
• salt, pepper
• 1/2 lemon

There’s different ways of preparing Frankfurter Grüne Soße. The version I show you today is just the one I like best with a light and healthy touch to it.

If you combine all herbs you should have a bout 200g of herbs altogether. So here it already begins to differ. To get a smooth green sauce like I did in the pictures you’ll need a food processor. But to be honest this is just the lazy easy and fast version. Traditionally you chop the herbs by hand. But let’s to it the way I did: throw all the herbs together in a food processor  and blend them until smooth. If they don’t blend well just add the yogurt to make it more creamy. Once it”s all combined you need to work on the consistency. If you just add yogurt it’s too liquidy to eat from a plate. This is why I like to add the Quark to give it more body. The traditional Frankfurter Grüne Sauce recipe calls for at least 1  hard boiled egg to be chopped into the sauce. I just added two into the food processor as well. It also helps with the consistency. Now it’s time to season. Add the zest and the juice of half a lemon. Add the mustard and the mayonnaise. Season with salt and pepper. Stir one last time to combine all the ingredients. And you’re done.

Traditionally Germans serve Frankfurter Grüne Sauce with boiled salted potatoes and hardboiled eggs. But we also eat it with fish (breaded or plain) and prime boiled beef.