Nina von Kalckreuth
If you want to do something good for the region and your body in spring, the classic recipe of the “Frankfurt Green Sauce” is just right. The cult dish is almost a celebrity, as it is now known not only in its area of origin, but also in many other German cities. According to one, the sauce has been wearing since 2016 Article the AOK even the quality mark "geographically protected indication" (PGI). The reason for this is that the regional origin and high quality of the ingredients should be protected by the European Union.
The traditional Frankfurt Green Sauce, or "Grie Sauce", is characteristic and delicious mainly because of the seven herbs - it consists without exception: chervil, cress, parsley, chives, borage, pimpinelle and sorrel. The combination of these herbs ensures a fresh, spicy taste that is unmistakable. In other regions, however, lemon balm or dill is sometimes used - depending on the taste.
The seven herbs are also prepared with:
- 4 hard-boiled eggs
- 1 tbsp white wine vinegar
- Juice from 1 lemon
- 1 EL medium hot mustard
- 200g sour cream
- 200g creme fraîche or sour cream
- 1 teaspoon sugar or honey
- salt & pepper
Although there are various recipes with small deviations on the Internet, such as the slightly greasier version of Altfrankfurter with mayonnaise or the diet version with curd cheese and yoghurt, it is important that the seven herbs are chopped very finely to achieve the famous green color get - who has a mixer is therefore well positioned. The finished sauce should then rest for a few hours, so that the taste of the herbs can still develop properly.
The Frankfurt Green Sauce tastes best in combination with fresh asparagus and jacket potatoes or boiled potatoes, as well as boiled beef. A great recipe that can be consumed with a clear conscience and once again shows that traditional cuisine can still keep up with the healthy and environmentally conscious mentality of today's society.
Photo: Skyla Design Unsplash
CONTRIBUTION TO OPTION GERMANY
