Frankfurter Grüne Sauce

Frankfurter Grüne Sauce, also known as "Frankfurter Grie Soß," is a traditional dish originating from the city of Frankfurt in Germany. It is a herbal sauce that has been cherished by locals for centuries and is typically enjoyed during the spring and summer months, especially around the Ascension Day holiday, when the fresh herbs needed for the sauce are in season. This sauce is revered for its vibrant flavor profile and is reflective of the rich culinary culture of the region.

The Cultural Heritage of Frankfurter Grüne Sauce

Dating back centuries, the Frankfurter Grüne Sauce has a rich history deeply rooted in the traditions of Hessen. Legend has it that the sauce was a favorite of Goethe, the renowned German writer, who hailed from the Frankfurt region. The combination of seven specific herbs is regulated by local tradition, and these herbs are said to contribute to the authentic taste that defines the sauce.

Ingredients

To prepare an authentic Frankfurter Grüne Sauce, you'll need the following ingredients, which are each integral for achieving the sauce's distinct flavor:

• Parsley - adds a fresh, slightly peppery flavor
• Chives - imparts a mild onion flavor
• Cress - provides a spicy, peppery note
• Borage - offers a cucumber-like taste
• Sorrel - lends a tart, lemony essence
• Chervil - brings a slight anise aroma
• Lovage - delivers a robust, celery-like flavor
• Sour Cream - for a hint of tanginess and creamy texture
• Yogurt - adds creaminess and a slight tartness
• Mustard - for a subtle kick
• Vinegar - provides the necessary acidity
• Boiled Eggs - chopped for extra texture and richness
• Salt - to taste
• Black Pepper - freshly ground, to taste

Preparation

Step 1: Herb Selection and Preparation

The uniqueness of Frankfurter Grüne Sauce relies heavily on the use of fresh herbs. It's crucial to select crisp, vibrant parsley, chives, cress, borage, sorrel, chervil, and lovage. Wash the herbs thoroughly under cold water to remove any dirt or impurities, then pat them dry with a clean kitchen towel. Remove any large stems, as they can be tough and bitter.

Step 2: Chopping and Mixing

Using a sharp knife, finely chop all of the washed and dried herbs. The finer the chop, the more the flavors will meld. Place the chopped herbs into a large mixing bowl. In a separate bowl, combine sour cream, yogurt, and a spoonful of mustard. Stir these ingredients until well mixed, then add them to the bowl of herbs. Fold the herbs into the cream mixture gently to ensure even distribution.

Step 3: Flavor Enhancement

Add a splash of vinegar to the herb and cream mixture. Season with a pinch of salt and freshly ground black pepper to taste. Chop boiled eggs roughly and fold them into the sauce. This addition gives the sauce texture and extra depth of flavor.

Step 4: Resting Period

Cover the bowl with cling film and let it sit in the fridge for at least one hour before serving. This resting time allows the flavors to marry and develop fully. You may set a cooking timer for an hour to ensure accurate resting time.

Serving Suggestions

Frankfurter Grüne Sauce is traditionally served cold, predominantly paired with hard-boiled eggs and boiled potatoes. Alternatively, it accompanies various meats and is an excellent complement to grilled or poached fish.

Enjoying Your Frankfurter Grüne Sauce

To experience the true essence of Frankfurter Grüne Sauce, serve it in a cool dish and enjoy it alongside the fresh produce of the season. Often, a crisp glass of white wine or an apple cider is chosen to accompany the meal, enhancing the citrusy and refreshing notes of the sauce.

Indulge in this historical and deliciously herbal German sauce, relishing the fusion of flavors that have captivated food lovers in Hessen and beyond.