The Frankfurt green sauce
There are regional recipes for the Frankfurt Green Sauce Hessethat have been handed down in their own families for centuries. One generation passes the recipe on to the next and guards it like a treasure. One of these recipes is the green sauce. Ghosts argue about how the sauce is prepared. As a rule, the recipe is a well-kept family secret, and each family has its own - top secret - ingredient that gives it a very special taste.
The main ingredient of the Frankfurt Green Sauce, however, are these seven herbs: borage, chervil, cress, parsley, burnet, Sorrel and chives. In any case, these herbs taste best in May. Then they are fresh and of the highest quality. The Frankfurt green sauce is even patented. The name may only bear the sauce whose herbs come to 70% from the Frankfurt area. The green sauce is also prepared between Easter and the first frosts in autumn.
There are regional differences in the preparation. While the green sauce around Kassel looks like the picture above, it is grass green in the Frankfurt area. This is because the herbs for the green sauce in northern Hesse are cut small. In the Frankfurt area, on the other hand, they are pureed. It's easy and fast with one Universal shredder*, Chervil, cress or lovage are not used in the Kasseler area for the green sauce.
Recipe for the Frankfurt green sauce
For 4-5 persons
1 package Frankfurter-Grüne-Sauce-Kräuter or one handful of parsley, chives, sorrel, chervil, cress, borage and pimpinelle
500 g of yogurt
200 g sour cream or sour cream
2 TL mustard
Lemon or 2 EL vinegar
Salt, pepper, sugar
Chop the herbs very finely that the vegetable juice exits. Then cut it with the kitchen knife finely. The finer, the better the sauce tastes. Then mix the yoghurt and sour cream with the herbs. Then grate the hard-boiled eggs and stir in the sauce. Finally add a dash of lemon or vinegar and season with salt, pepper and sugar.
If you want, you can add other ingredients like shallots, onions, garlic or mustard and use curds instead of yoghurt. So you can put together your personal family recipe for the Frankfurt Green Sauce.
The Frankfurt herbal sauce is served with boiled potatoes and hard-boiled eggs. It also tastes good to cooked ox breast, to Tafelspitz or fried fish. We have them on our journey through Hesse as a side dish to one Brotzeitteller cost.
Just try it yourself and cook it at home. We wish you a good appetite!
Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline
Source: own research
Monika Fuchs and Petar Fuchs are the publishers of the Trips to Savor and Slow Travel Blog TravelWorldOnline Traveler , They have been publishing this blog since 2005. TravelWorldOnline is online since 2001.
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Monika Fuchs has been working in tourism since 1990. She has been a tour guide on four continents for 17 years and has accompanied high-class trips through North and Central America, Australia, southern Africa and Europe. Since 2001 she has been a writer and photographer for TravelWorldOnline and writes as a freelance journalist for DIE ZEIT Online and travel magazines such as 360 ° Medien, TRIVAGO, Expedia, travador, etc. She also writes travel guides about destinations and enjoyment destinations all over the world. Your guide about Canada's east was released in 2020. Petar Fuchs produced the videos on this blog as well YouTube.
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