Mother Earth Living

Cooking with Herbs in Germany: Frankfurt Grne Sosse

This herb-rich sauce can be served with either potatoes or beef.
By Sibylle Hechtel
December/January 2000

Home-grown herb and vegetables grace meals at the tiny Gasthaus zum Kaiserstuhl.
Thomas Walsh

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SERVES 10 to 12

This sauce is often eaten with potatoes or beef in Germany. Dill, tarragon, lemon balm, or spinach leaves may be substituted for any of the herbs used.

• 1 heaping tablespoon each of borage, watercress, chervil, parsley, chives, broad leaf sorrel, and salad burnet leaves, chopped
• 5 hard-cooked eggs
• 1/4 cup olive oil
• 1 cup sour cream (or 1/2 cup sour cream plus 1/2 cup yogurt)
• 1 clove garlic, crushed
• Juice of 1/2 lemon
• 1 tablespoon prepared mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 pinch sugar

1. Slice the eggs and remove the yolks to a separate bowl. Finely chop the egg whites and set aside.

2. Mash the yolks and mix with the oil. Add the sour cream, herbs, and garlic, and mix well.

3. Add half each of the lemon juice, mustard, salt, pepper, and sugar. Taste; add the rest to taste. Mix in the chopped egg whites just before serving.

Read the original article: Cooking with Herbs in Germany.

Sibylle Hechtel writes from Estes Park, Colorado. Her latest articles appear in Red Herring and New Scientist. 

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