In Frankfurt dialect, this is called "Grie Soβ". You can find the herbs to this sauce packaged together and kitchen ready in the Frankfurter region in Germany. No one else sells them like this, so you have to put together your own mixture if you do not live in the Frankfurt area.
Some of these herbs are difficult to find outside of Germany, I couldn't even find them in Northern Germany. You may become adept at gathering the herbs wild, or there are several seed companies that sell the stranger seeds, like borage and pimpernel (salad burnet).
Prep Time: 20 minutes
Total Time: 20 minutes
- 2 hard boiled egg yolks
- 1 T. walnut oil (or other neutral oil)
- 2/3 c. quark
- 2/3 c. full cream Greek yoghurt
- 2/3 c. sour cream or crème fraîche
- 10 - 12 oz. fresh herbs, roughly equal amounts of parsley, cress, chives, borage, salad burnet, sorrel, chervil
- Freshly ground pepper
- Lemon juice to taste
- Boiled potatoes
- 8 hard-boiled eggs
These herbs in German are: "Borretsch, Kerbel, Kresse, Petersilie, Pimpinelle, Sauerampfer und Schnittlauch" (borage, chervil, cress, parsley, salad burnet, sorrel, chives).
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, add the herbs and then season to taste with salt, lemon juice and pepper.
Process in a blender until herbs are reduced to very small pieces and cream is bright green. You may choose to sieve the mixture into a bowl to remove large pieces of herb or egg yolk.
Serve cold over hard boiled eggs and hot, boiled potatoes.
Add dill and / or lemon balm.
You may want to use this sauce for a bread dip or salad dressing.
Also see the easier, Americanized version of this green sauce.