Green sauce – a recipe for the Frankfurt classic

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The green sauce is more popular in Frankfurt than anywhere else. The cold herb sauce is a true Hessian specialty, to which a festival and a memorial have even been dedicated! But no matter where you are: You can easily recreate the recipe for the “semolina sauce” anywhere.

When is green sauce available?

Similar to asparagus, there is a traditional season for green sauce. This begins meaningfully on Maundy Thursday and lasts until the first frost. During this period, all the herbs needed from regional cultivation are available – but they are usually of the best quality in May.

Green sauce recipe – ingredients for 4 people

  • 5 eggs
  • Salt, pepper
  • 1-2 tsp hot mustard
  • 100 ml neutral oil (e.g. sunflower oil)
  • 100 g sour cream
  • 100 g firm sour cream
  • 1 large bunch of mixed herbs for Frankfurt green sauce or 150 g herbs ( chervil, parsley, Pimpinella, sorrel, chives, cress, and borage )

Green sauce – this is how it works step by step

When the spicy herbs are chopped up for the sauce, the aroma that fills your nose is incomparable. Maybe that’s why the fine herb sauce has become such a classic! But it’s best to start at the beginning:

Green Sauce – Step 1:

Pierce 5 eggs for a green sauce with an egg prick and boil hard for about 10 minutes. Rinse eggs in cold water, peel and halve. Remove the egg yolks in each case and use a small ladle or tablespoon to spread them through a fine sieve into a bowl.

Green Sauce – Step 2:

Season the egg yolks with salt, pepper, and 1-2 teaspoons of mustard and stir until smooth. First, stir in 100 ml of oil, then 100 g of sour cream. Finally, stir in 100 g of sour cream.

Green Sauce – Step 3:

Wash the herbs for Frankfurt Green Sauce and shake well dry. Remove coarse stems. Chop the herbs very finely with a chopping knife or a large kitchen knife. Cut the egg white into strips or small cubes. Mix the herbs and approx. 2/3 egg white into the green sauce. Season the green sauce to taste again, pour it into a bowl, and garnish with the remaining egg white.

Which herbs traditionally belong in the Frankfurt green sauce?

It has to be exactly seven! The people of Frankfurt are very particular about the herbs in their sauce and have even applied for official rules on the designation of origin. The Frankfurt Green Sauce can officially only be called such if at least 70 percent of the herbs come from the Frankfurt region and no type takes up more than 30 percent of the total amount. These belong in the Frankfurt Green Sauce:

Borage: Has a refreshing taste that is reminiscent of cucumber.
Chervil: tastes slightly peppery, sweet, and the smell is reminiscent of anise.
Cress: Hot, reminiscent of radish and mustard.
Parsley: Particularly spicy with a subtle heat.
Pimpinella: Probably the most unknown herb in green sauce, has a nutty aroma and a slightly bitter note.
Sorrel: Tastes fresh and sour.
Chives: Leek-like, strongly spicy, and hot.
Other regions in Hessen rely on a different combination of culinary herbs. Depending on the recipe, dill and lemon balm can also be used.

What do you eat with the green sauce?

The sauces classic is mostly cooked meat like boiled beef , cold roast , boiled potatoes or boiled potatoes served.

Our tip: As a simple everyday dish, you can boil more eggs than are needed for the sauce and serve them with potatoes and the green sauce. In spring, it also tastes particularly good with asparagus.

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