4 servings
Grüner Sauce:
3 hard boiled eggs
3 tablespoons mild vinegar
1 tablespoon spicy mustard
1 teaspoon salt
1 teaspoon pepper
2 teaspoons sugar
1 / 3 cup Olive oil
1 cup (250 grams)*strained yogurt
or Greek yogurt
1 / 4 cup shallot, 2 small
1 large bunch of 7 different herbs
(See below)
milk to thin if necessary
12 boiled small Potatoes
4 hard boiled eggs
printer friendly Metric Conversion Chart
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La Crueset Dutch Ovens |
| 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.
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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.
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Put the vinegar, oil , mustard, salt, pepper sugar and shallots and blend in the food processor or in a bowl and whip.
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| 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.
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Whip in the yogurt with the dressing.
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Add the eggs whites and yolks, and the herbs and fold them in.
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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 roll the back of the potato in the sauce and then flip it over. Garnish with some left over herbs.
There are many variations on this sauce, one of them is to take some of the herbs and blend them so that your sauce has a nice shade of green.
I used 1 / 4 cup of the chopped herbs here with 1 / 4 cup of yogurt and pureed them till smooth. Then I added it to the sauce.
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