This is a popular delicacy from Frankfurt that takes full advantage of spring herbs (parsley, borrage, chervil, watercress, sorrel, chives, and salad burnet). I wanted to make it taste even better than a restaurant's.
Wash the Grüne Soße spring herbs and pat dry. Finely chop with a knife (to make sure your sauce turns out smooth).
Remove the hard stalks of the Borretsch and Petersilie.
Stir the sour cream in a bowl until smooth. Add the yogurt, mustard, and lemon juice.
Add the boiled egg and Grüne Soße herbs. Season with salt and pepper. Chill in the refrigerator for about 30 minutes to finish.
For the Grüne Soße herbs, I used Petersilie (parsley), Kerbel (chervil), Kresse (watercress), and Borretsch (borage).
I also added Pimpinelle (salad burnet), Sauerampfer (sorrel), and Schnittlauch (chives) for a total of 7 kinds of herbs.
The real thing doesn't use yogurt, but rather Schmand (a high-fat cream made from heavy cream).
Use it when a recipe calls for mayonnaise and mustard.
Use it on a schnitzel for a true Frankfurt dish.
It's great on sautéed potatoes and boiled eggs.
It's great for German-style sausages as well.
You can put it on many kinds of food for a fashionable meal.
Try it with some cold pasta topped with walnuts. It makes a fashionable dish.
Try it on sliced potatoes. Garnish with tomatoes and walnuts to finish.
Northern Hessen recipe: use dill in place of chervil and watercress. Use Schmand instead of yogurt and mustard.
This is a seven-herb soup. If you add cream, it will have a mild flavor.
It also goes well with paprika pesto pilaf.
Story Behind this Recipe
I've wanted to make this Grüne Soße for a long time. I finally got the herbs together to make this.
It's important to chop the herbs finely enough to make a smooth sauce. To make the taste really fresh, cut the herbs with a sharp knife (you don't need to use a mixer or food processor). To give it an even lighter taste, omit the mayonnaise.