Grüne Sosse or Green Sauce

A Frankfurt delicacy


MAKES ABOUT 2 CUPS

INGREDIENTS

2 cups packed parsley
1 1/2 cups packed watercress
1 cup finely chopped chives
1 cup packed sorrel
1/3 cup buttermilk
1/3 cup plain Greek yogurt
1/3 cup sour cream
1 1/2 tsp. walnut oil
1 hard-boiled egg yolk
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Process parsley, watercress, chives, sorrel, buttermilk, yogurt, sour cream, oil, egg yolk, and lemon juice in a food processor until smooth; season with salt and pepper.


traditionally it is always: parsley, chives, cress, sorrel, chervil, borrage, & salad burnet. Dill is never a substitute, but broad leaf plantain or dandelion greens can be substituted. Most of the herbs are grown in the Oberad neighborhood of Frankfurt so it is truly a local dish.

• 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
• Salt
• Lemon juice to taste
• Boiled potatoes
• 8 hard-boiled eggs

Preparation:

These herbs in German are: "Borretsch, Kerbel, Kresse, Petersilie, Pimpinelle, Sauerampfer und Schnittlauch" (borage, chervil, cress, parsley, salad burnet, sorrel, chives).

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, 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.

Variations:
Add dill and / or lemon balm.

You may want to use this sauce for a bread dip or salad dressing.

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

See larger image

Prep Time: 20 minutes

Total Time: 20 minutes

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.

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