Frankfurt Green Sauce: The Legendary 6-Herb Recipe You’ll Be Making All Summer
With this recipe, you’ll forget about using mayonnaise forever.
Summertime is usually associated with fresh fruits and vegetables, though it’s also the time to add some more herbs to our daily menu. This comes as an especially easy task when making some kind of sauce that goes well with whatever type of herb you put in it.
The famous Frankfurt green sauce is exactly what you need if you’ve been looking for a refreshing addition to your meals — just mix herbs, sour cream, eggs and yogurt, and you’re all set.
Ingredients: about 300 g of mixed greens (spinach, parsley, green onions, dill, watercress, tarragon), 4 hard-boiled eggs, 250 g of plain yogurt, 250 g of sour cream, 3 tbsp of olive oil, 1 tsp of wine vinegar, salt and black pepper to taste.
Wash and dry the herbs, then finely chop them or blend them in a food processor until you have a thick green paste.
Dice the eggs into small cubes or simply mash them with a fork.
Combine the herbs, eggs, yogurt, and sour cream, then add the oil, vinegar, salt, and pepper. Stir until smooth.
Let it sit in the fridge for 20–30 minutes — the flavor becomes more intense.
The sauce goes well with meat, potatoes, vegetables, or simply on bread.
