you can’t see much of it, but the green sauce was great, in particular with the early season potatoes and boiled eggs. i would not dare to call it frankfurter grüne sauce, since it does only contain two out of the seven herbs required for this speciality. in case you are interested: these are parsley, chive, borage, chervil, cress, garden burnet and sorrel. and if you want to know even more, you can go to the green sauce festival or visit the green sauce monument. (in frankfurt. crazy.)
ingredients:
- one bunch of parsley, minced
- one bunch of chive, cut in small rings
- 150 g sour cream
- 150 g crème fraîche
- 2 tsp mustard (dijon, hot)
- 1 tbsp sun flower oil
- 2 tbsp lemon juice
- salt, pepper
in a blender, mix all ingredients until smooth. keep in the fridge until use.
