Frankfurter Grüne Soße Platter

Introduction to Frankfurter Grüne Soße

Frankfurter Grüne Soße, also known as "Green Sauce", is a famous cold herb sauce originating from the Frankfurt region in Germany. Traditionally, it has been a staple in local cuisine and holds cultural significance, particularly in Hessen.

The sauce is said to have been loved by Goethe, the renowned German writer, which adds to its fame. It is typically served with hard-boiled eggs and boiled potatoes, making for a refreshing meal that perfectly complements warm weather.

Ingredients

• Borage
• Chervil
• Cress
• Parsley
• Salad Burnet
• Sorrel
• Chive
• Sour Cream
• Yogurt
• Mustard
• Lemon
• Salt
• Pepper
• Hard-Boiled Eggs
• Potatoes
• Butter

Preparation of Frankfurter Grüne Soße

Prepare the Herbs

Begin by thoroughly washing all the herbs: borage, chervil, cress, parsley, salad burnet, sorrel, and chive. Pat them dry with a clean cloth or paper towel to remove excess water.

Blend the Ingredients

Using a large knife or herb chopper, finely chop all the herbs. Place the chopped herbs in a large mixing bowl.

Mix the Sauce

Add 250g of sour cream and 250g of yogurt to the herbs. Stir well to combine.

Add a teaspoon of mustard, the juice of half a lemon, and a pinch each of salt and pepper. Mix all ingredients thoroughly until you achieve a uniform green sauce.

Cooking Process

Boil the Eggs and Potatoes

Fill a saucepan with water and bring to a boil. Place eggs gently into the water and allow them to cook for approximately 8-10 minutes for hard-boiled yolks.

In a separate pot, place potatoes and cover with water. Bring to a simmer and cook until they are tender when pierced with a fork, approximately 20 minutes. Add a bit of salt to the boiling water for flavor.

Timing Both Dishes

It's important that you utilize a cooking timer to coordinate the eggs and potatoes so they finish cooking at roughly the same time. This ensures that both are fresh and warm when served.

Serving Your Frankfurter Grüne Soße Platter

Once the eggs are cooked, peel them and slice them in half. Arrange them on a serving platter.

Drain and gently peel the potatoes. They can be halved or quartered depending on their size and arranged alongside the eggs.

Serve with a generous portion of the Frankfurter Grüne Soße poured over the eggs and potatoes, allowing everyone to enjoy a cool contrast to the warm accompaniments.

For an added touch, melt a bit of butter and lightly toss with the potatoes before serving.

Enjoying the Meal

This dish is ideal for a light lunch or dinner, especially enjoyed in the garden as part of a warm day's meal. Pair it with a light white wine or a refreshing apple cider to complement the tartness of the herbs.

Frankfurter Grüne Soße is best enjoyed fresh, so prepare just before serving to capture the full essence of the herbs' flavors.