Because half the herbs asked for in the German recipe are hard to come by, I have put together a mixture which mimics the taste of German "Grüne Soβe" without searching high and low for the ingredients. This sauce may not make the most finicky German happy, but it makes everyone else happy. It's even good as a dip or a salad dressing.
Serves 4
Prep Time: 20 minutes
Cook Time: 0 minute
Ingredients:
- 2 hard boiled egg yolks
- 1 T. walnut oil (or other neutral oil)
- 2/3 c. buttermilk
- 2/3 c. full cream Greek yoghurt
- 2/3 c. sour cream or crème fraîche
- 2 oz. parsley
- 2 oz. fresh chives
- 2 oz. fresh cress
- 2-3 oz. fresh cucumber, grated and drained
- 1 oz. celery leaves
- 2 oz. baby spinach
- 1-2 T lemon juice, or to taste
- 1 tsp. sugar, or to taste
- Freshly ground pepper
Preparation:
Note: Other herbs you may want to try and which are easy to obtain in the US are dandelion greens, green onions, cilantro, dill.
Directions
Mash the egg yolks with the oil and mix to form a smooth paste. Add a teaspoon or two of lemon juice. Mix this with the cream, yogurt and quark.
Clean and chop all herbs and leaves very fine and mix into cream. Add drained cucumber, lemon juice, sugar and pepper. Mix thoroughly or puree in a food processor.
Serve cold, with room temperature hard boiled eggs and hot, boiled potatoes or baked potatoes.
You may also serve over fish.
Even Easier Green Sauce Variation:
Serves 2
- 1 c. sour cream
- 1 egg yolk
- 2 tsp. oil
- 4 c. loosely packed herbs, spinach, flat leaf parsley, celery leaves, green onion or chives, small amount of fresh oregano and thyme
- 1-2 tsp. sugar
- 1 - 2 T. lemon juice
- Freshly ground pepper
Mix as above. You may also leave the egg yolk and oil out and use reduced fat sour cream for a low-calorie treat.
If it's not spicy enough for you, add one clove of garlic before pureeing.
