The classic Frankfurt Green Sauce is often eaten in some parts of Germany during Easter and especially on Maundy Thursday. The traditional recipe is not only child's play and prepared in no time, but also tastes wonderfully light and fresh - perfect for spring.
The seven herbs that cannot be missing in a traditional Frankfurt green sauce are: Borage, chervil, cress, parsley, pimpinelle, sorrel, chives. The green sauce can be wonderfully topped with halved hard-boiled eggs and served with boiled potatoes, fried potatoes, fish or roasts.