Frankfurts Famous Green Sauce Recipes

FRANKFURT GREEN SAUCE (FRANKFURTER GRüNE SOßE)

Steps:

• Wash the herbs. If necessary, remove the leaves from the stems and roughly chop them. Place in a deep bowl.
• Add the yoghurt and crème Fraiche or sour cream to the herbs. With a hand blender, puree the herbs. Alternatively, you can chop the herbs very finely and then mix them in with the yoghurt-crème Fraiche mixture.
• Peel the onion and cube very finely.
• Add the onion cubes, olive oil, mustard and lemon juice to the mixture. Season with salt and pepper.
• Allow the mixture to rest for an hour in the fridge or a cool place before serving.

ALL-PURPOSE GREEN SAUCE

Steps:

• Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
• Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
• Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.

GERMANY, FRANKFURT GREEN SAUCE

Steps:

• Chop the herbs very finely together. Add the remaining ingredients in the order given, seasoning to taste and beating in the egg yolk last of all.
• If you have problems locating any of the herbs, it would be best just to add a little more of some of the other herbs in the list.