Frankfurt Green Sauce

Ingredients

• 1 Bund chives
• 1 Bund parsley
• 0.5 Bund dill
• 1 Bund chervil
• 0.5 Bund burnet
• 0.5 Bund sorrel
• 0.5 Bund borage
• 250g sour cream
• 100g mayonnaise
• 4 eggs
• 1 EL lemon juice
• 1 TL mustard (medium hot)
• n. B. salt
• n. B. pepper
• 500g potatoes (waxy)

Instructions

1. Thoroughly wash the seven herbs (chives, parsley, dill, chervil, burnet, sorrel, borage), shake them dry, and finely chop them or process them in a food processor. Ensure there are no large pieces.
2. In a large bowl, mix sour cream, mayonnaise, lemon juice, and mustard until a smooth base is formed. Season with salt and pepper to taste.
3. Add the chopped herbs to the sour cream and mayonnaise mixture and mix well. Let the sauce steep in the refrigerator for at least 15 minutes to allow the flavors to develop.
4. Hard boil the eggs in boiling water for about 8-10 minutes. Afterwards, rinse them under cold water, peel, and halve them.
5. Meanwhile, peel the potatoes and boil them in salted water for about 20 minutes until they are cooked. Drain and keep warm.
6. Arrange the chilled Green Sauce together with the cooked potatoes and halved eggs on plates. Garnish with fresh herbs if desired.

Nutrition