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Traditional |
Some alternatives |
Borage
Chervil
Parsley
Dill
Sorrel
Burnett
Watercress
Chives |
Tarragon
Lemon Balm
Dill
arugula
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In the picture I could not find Burnett or Sorrel so I used dill and tarragon,
If you can't find 7 then I suggest you use what you can find, which can be great it just won't be traditional Frankfurt Green sauce. |
The base of the sauce is 1 cup of strained yogurt, quark, creme fraiche or Sour cream.
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Wash and let dry a bit and then chop the herbs fine. |
Put the vinegar, oil , mustard, salt, pepper sugar and shallots and blend in the food processor to blend.... |
.....or in a bowl and blend with a whip. |
Put the egg yolks from the hard boilded eggs through a sieve that is placed over a bowl....... |
....Some folks put them right into a blender. You can also use a grater to grate the yolks. |
Chop the boiled egg whites in a fine dice. |
Whip in the yogurt with the dressing. |
Add the eggs whites and yolks, and the herbs and fold them in. |
Thin down the sauce if necessary with a little milk or if you want olive oil. |
Spoon some of the sauce on the plate and then put the Spargels (asparagus) on and top with the sauce and hard boiled egg wedge. |