How to cook Frankfurt green sauce

In cooking, sauces are used as a good complement to the main dish, helping to better reveal its individual flavor and aroma. For example, for the meat, fish or boiled potatoes, the original "green sauce" fits perfectly. This "talking" name of the product was due to the presence in its composition of a large number of different herbs. In cooking, several types of this sauce are known: Italian, Mexican, French and German. The main difference between them is the set of herbs that are used to make such a dish. In Germany, the most popular is the Frankfurt green sauce. Historians argue that he was very fond of even the famous Goethe. Currently, there are several options for making this original fragrant sauce.

In the classical spirit

Initially, the classic Frankfurt green sauce should consist of seven types of herbs: sorrel, chervil, parsley, borage, watercress, small burbot and onion. But, depending on the season, it is not always possible to assemble the necessary components. Some of them can be replaced with spinach, dill, melissa, basil or lyubistok. As a result, every housewife can get her own Frankfurt green sauce, created based on the classic recipe. For example, very close to the original can be considered a dish made from the following ingredients:

• 2 boiled eggs, two bunches of chives and parsley, two tablespoons of lemon juice, one bunch of arugula, dill, cress-salad, lemon balm, sorrel, cucumber and chervil, 200 grams of sour cream, a teaspoon of sea salt and 100 A gram of olive oil.

Preparing the Frankfurt green sauce is very simple:

1. The first thing you need to grind the greens, after removing the thick stems.
2. Finely chop the eggs.
3. To the greens, add butter, lemon juice and allow to stand for 5 minutes.
4. After that, you have to fill up the crushed eggs, salt and fill with sour cream.

This sauce will be just an excellent addition to boiled or roasted meat.

Worthy replacement

Even the ancient German monks wrote about how to prepare a Frankfurt green sauce. The recipe offered by them included leaves of plantain, dandelion and flowering daisies. For many, this composition will not seem quite the usual. Residents of the middle zone of Russia will like the variant, which uses the following ingredients:

• 200 grams of a mixture of herbs (wild garlic, parsley, watercress, dill, sorrel, green onions and thyme), salt, 3 eggs, sugar, 200 grams of yogurt and fatty sour cream, ground pepper and 100 grams of mayonnaise.

Preparation of this sauce takes quite a bit of time:

1. First, eggs need to be welded, and then cleaned and cut into cubes of medium size.
2. Washed and dried greens finely chopped.
3. In a bowl, combine yogurt, mayonnaise and sour cream.
4. Add salt to taste and add a little pepper.
5. To fall asleep eggs and mix well.

Many believe that the sauce should be the most homogeneous mass. To do this, the greens can be pre-ground with eggs in a blender. In addition, it will be even easier and faster.

An interesting option

Most cooks believe that it's right to cook green Frankfurt sauce on sour cream. In this case, it is possible to give the product an original taste with the help of other ingredients. For this sauce, the following set of products will work well:

• 250 grams of sour cream, a bunch of fragrant herbs (parsley, spinach, dill, basil, green onions and oregano), salt, 3 boiled eggs, a tablespoon of mustard, pepper, 45 grams of wine white vinegar, 100 grams of sunflower oil and sugar.

The preparation process consists of several stages:

1. First, egg yolks need to be ground with a fork with sunflower oil.
2. Add vinegar, salt, mustard, sugar, pepper and mix the products until a homogeneous mass is formed.
3. Cut the greens finely with a sharp knife.
4. Pour it with sour cream.
5. Connect both masses.
6. Add crushed protein and mix again.

Before use, you must let the sauce stand. This will take about 1 hour.

Custom recipe

Russian chefs offer their own version of how to prepare a Frankfurt green sauce. The photo of the finished product practically does not differ from the original. But its taste is more sharp and pronounced. To make an unusual sauce you will need:

• 5 boiled eggs, 125 ml sour cream, vegetable oil and yogurt, 5 grams salt, ½ teaspoon French mustard, one pinch of white ground pepper, nutmeg and garlic powder, 60 grams of greens (chives, parsley, watercress , Tarragon, chervil, lyubovok, dill, sorrel, thigh-grass and cucumber grass).

The dish is prepared in stages:

1. Yolks pound in a bowl of vegetable oil. The maximum homogeneous mass should be obtained.
2. Finely chop the greens with a knife. For sauce, one and a half tablespoons of each herb is required.
3. Protein crumble and mix with the remaining ingredients. To do this, you can use a mixer or a regular spoon.
4. Combine the protein and yolk masses together.

This sauce can be consumed immediately after cooking. It is usually served cold to boiled or fried meat.