Frankfurt's traditional Green Sauce - „Grie Soß“

Frankfurt's traditional Green Sauce - „Grie Soß“

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Marius

Marius

Community member

"The "Grie Soß" is a classic of the Hessian - especially Frankfurt - cuisine and a fixed component of the local menus in spring and summer. The herb mixture consists of the 7 "Frankfurt" herbs parsley, sorrel, borage, chervil, cress, pimpinelle and chives. These, by the way, are also used locally for flavoring spirits (including gin), chocolates, etc."

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
66⅔ g
mixed herbs
166⅔ g
low-fat quark
83⅓ g
yogurt
66⅔ g
light crème fraîche
lemon
tbsp
mustard
onion
salt
pepper

Recipes made to your taste

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  • Step 1/3

    Select the herbs (see chef's note for list of traditional herbs), wash, and spin dry. Chop finely with a knife or in a food processor.
    • 66⅔ g mixed herbs

    Select the herbs (see chef's note for list of traditional herbs), wash, and spin dry. Chop finely with a knife or in a food processor.

  • Step 2/3

    • onion
    • lemon
    • tbsp mustard
    • 166⅔ g low-fat quark
    • 66⅔ g light crème fraîche
    • 83⅓ g yogurt
    • salt
    • pepper

    Add the finely diced onion, juice of 1/2 lemon, mustard, quark, sour cream and yogurt to the herbs in a food processor or with the herbs in a bowl and mix well. Season to taste with salt and pepper.

  • Step 3/3

    Serve the green sauce cold. Classically with boiled and halved eggs and boiled potatoes or breaded schnitzel, which is thereby upgraded to "Frankfurter Schnitzel". However, the sauce also goes well with fried or smoked salmon or cold roast meat.

    Serve the green sauce cold. Classically with boiled and halved eggs and boiled potatoes or breaded schnitzel, which is thereby upgraded to "Frankfurter Schnitzel". However, the sauce also goes well with fried or smoked salmon or cold roast meat.

  • Enjoy your meal!

    Frankfurt's traditional Green Sauce - „Grie Soß“

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