As of: March 16, 2024, 11:00 a.m
By: Clara Kistner
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The Frankfurt Green Sauce is often served with halved hard-boiled eggs and boiled potatoes.
The classic Frankfurt Green Sauce is often eaten in some parts of Germany during Easter and especially on Maundy Thursday.
No wonder, because the traditional recipe is not only child's play and prepared in no time, but also tastes wonderfully light and fresh - perfect for spring.
Cooking and baking during Easter time
Many people probably celebrate Easter and the holidays with family or friends in larger groups.
Whether it's a braised leg of lamb or something vegetarian - the appropriate holiday meal should of course not be missing.
As part of a big Easter brunch, you should definitely bake the lightning-fast Easter bunnies from frozen pretzel dough.
Whether served with hard-boiled eggs, boiled or fried potatoes, or with a nice piece of fish or boiled beef - the classic Frankfurt green sauce tastes simply delicious.
(Symbolic image) © Westend61/Imago
How about a piece of cake or some pastries with your coffee later in the afternoon?
For example, with an airy lemon poppy seed cake with sweet and sour icing, you can delight every cake lover on your Easter visit.
But heavenly light blueberry muffins with yoghurt or juicy yeast bread rolls with chocolate and cinnamon sugar can also be served fabulously with a hot cup of coffee or tea.
Ingredients for a classic Frankfurt green sauce
For about four servings of green sauce you will need:
200 g sour cream
200 g sour cream
200 g herbs for Frankfurt green sauce
3 eggs (M)
1 tsp medium hot mustard
1 tsp lemon juice
salt and pepper
Herbs for a classic green sauce
The seven herbs that cannot be missing in a traditional Frankfurt green sauce are:
Borage, chervil, cress, parsley, pimpinelle, sorrel, chives.
You can usually get these as a finished bundle in the supermarket or at the fresh produce market around Easter time.
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This is how quickly you can make the aromatic herb sauce yourself
First, the eggs are hard-boiled for about ten minutes.
Then rinse, peel and set aside to cool.
Meanwhile, wash and dry the herbs thoroughly.
Cut the chives into fine rolls and finely chop the remaining herbs.
Now put the sour cream, the mustard and half of the herbs in a large mixing bowl.
Using a hand blender, process everything into a lump-free sauce.
In the next step, the eggs are finely chopped and carefully stirred into the sauce along with the remaining herbs.
Finally, season everything with salt, pepper and a little lemon juice.
Bon appetit!
Tip: The green sauce can be wonderfully topped with halved hard-boiled eggs and served with boiled potatoes, fried potatoes, fish or roasts.