Grüne Soße (Frankfurt Green Sauce)

Grüne Soße (“green sauce”) is a cold German herb sauce, especially associated with Frankfurt and the state of Hesse.

The traditional Frankfurt version uses seven fresh herbs:

Borage

Chervil

Cress

Parsley

Burnet

Sorrel

Chives

The herbs are finely chopped and mixed with ingredients such as sour cream, yogurt, or crème fraîche, often with hard-boiled egg, mustard, vinegar, salt, and pepper.

It is usually served with boiled potatoes and hard-boiled eggs, but also accompanies beef, fish, or schnitzel. Recipes vary by family and region. In Frankfurt, it’s such a local specialty that there is even a Grüne Soße festival.

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Prep Time 20

Cook Time 20

Chilling Time 30

Total Time 1 10

Course Appetizer, Dinner, Side Dish

Cuisine European, German, Mediterranean

Servings servings

Calories 393 kcal

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Ingredients

For the sauce

¼ cup borage finely chopped, fresh
¼ cup chervil finely chopped, fresh
¼ cup garden cress or watercress, finely chopped
¼ cup flat-leaf parsley finely chopped
¼ cup salad burnet finely chopped
¼ cup sorrel finely chopped
¼ cup chives finely chopped
1 cup sour cream
½ cup plain whole-milk yogurt
2 hard-boiled eggs
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar or fresh lemon juice
½ teaspoon sugar
½ teaspoon salt plus more to taste
¼ teaspoon black pepper

For serving

1½ pounds Yukon Gold , small or red potatoes
4 hard-boiled eggs peeled and halved

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Instructions

Cook the potatoes: Place the potatoes in salted water and boil until fork-tender, about 15–20 minutes. Drain and keep warm.
Prepare the eggs for the sauce: Separate the yolks from the whites of 2 hard-boiled eggs. Mash the yolks with the mustard, vinegar, sugar, salt, and pepper.
Make the creamy base: Stir the sour cream and yogurt into the yolk mixture until smooth. Finely chop the egg whites and fold them in.
Add the herbs: Wash and thoroughly dry the herbs, then chop them very finely by hand. Stir them into the sauce.
Chill: Refrigerate for at least 30 minutes so the flavors can blend. Taste and adjust the salt, pepper, or vinegar.
Serve: Spoon the cold sauce over warm boiled potatoes and serve with the halved hard-boiled eggs.

Substitutions

Some traditional herbs can be difficult to find in the U.S. Watercress can replace garden cress. If borage, burnet, or sorrel are unavailable, use extra parsley and chives, plus a little baby spinach and additional lemon juice for sorrel’s tartness.

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Disclaimer

Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 393kcal (20%)Carbohydrates: 37g (12%)Protein: 16g (32%)Fat: 21g (32%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 318mg (106%)Sodium: 471mg (20%)Potassium: 1060mg (30%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 1593IU (32%)Vitamin C: 45mg (55%)Calcium: 187mg (19%)Iron: 3mg (17%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword cold, creamy, herb sauce, vegetarian

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