Grüne Soße Püree
Grüne Soße, also known as Green Sauce or Frankfurt Green Sauce, is a traditional dish hailing from the Frankfurt region of Germany. This vibrant sauce is known for its fresh herbal taste, which is achieved through a combination of seven specific herbs. These herbs are cress, parsley, sorrel, boretsch, chervil, chive, and salad burnet. The rich green puree can be served with potatoes, eggs, fish, or meat, making it a versatile accompaniment for any meal.
History of Grüne Soße
The origins of Grüne Soße are somewhat obscured by time, but it is widely believed to have been popularized by Huguenots who settled in Germany. The sauce has been a staple in Frankfurt cuisine since the 19th century, traditionally made using local herbs. It is such a significant part of the region's cultural heritage that an annual festival is held in its honor, complete with competitions and celebrations dedicated to this beloved dish.
Ingredients
To prepare Grüne Soße Püree, you will need the following ingredients:
- Cress
- Parsley
- Sorrel
- Boretsch
- Chervil
- Chive
- Salad Burnet
- Sour Cream
- Quark or a similar fresh cheese
- Lemon Juice
- Mustard
- Salt
- Pepper
- Hard-Boiled Eggs
Preparation and Cooking Process
Step 1: Gathering and Preparing the Herbs
Begin by gathering all the cress, parsley, sorrel, boretsch, chervil, chive, and salad burnet. Make sure that they are fresh and vibrant, as this will greatly impact the flavor of your Grüne Soße Püree.
Wash all the herbs thoroughly to remove any dirt or impurities. Pat them dry with a towel or use a salad spinner to remove excess water.
Step 2: Chopping the Herbs
Finely chop all the herbs. Achieving a fine chop is essential to ensure a smooth texture for your sauce. You may also opt for a food processor to expedite this process.
Step 3: Mixing the Base Ingredients
In a large bowl, combine sour cream, quark, and a splash of lemon juice. You can adjust the amount of lemon juice according to taste. Add a teaspoon of mustard to give the sauce a little kick.
Incorporate the finely chopped herbs into the mixture. Stir gently to ensure that all ingredients are thoroughly combined. If you prefer a smoother consistency, consider using a blender or an immersion blender to purée the mixture into a fine green sauce.
Step 4: Seasoning
Add salt and pepper to taste. The balance of flavors should be such that the original zest of the herbs is enhanced rather than masked.
Step 5: Serving Suggestions
Traditionally, Grüne Soße is served with hard-boiled eggs and boiled potatoes. To prepare perfectly boiled potatoes and eggs, set your cooking timer for approximately 10-15 minutes for the potatoes, depending on their size, and 9 minutes for the eggs.
Enjoying Your Grüne Soße Püree
Grüne Soße Püree is meant to be served cold. You can drizzle this sauce over your eggs and potatoes or use it as a dipping sauce for meat or fish. The bright, fresh flavors make it an excellent addition to barbecues and picnics during warm weather. Store any leftovers in an airtight container; it will keep well in the refrigerator for up to three days.
To truly experience the dish as it has been cherished for generations, pair your meal with a glass of cider or a light beer. The acidity of these beverages complements the tangy and creamy profile of the Grüne Soße Püree beautifully, ensuring a delightful culinary experience.