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KI-generiert
Sauce & Dressing
Frankfurt Green Sauce with Seven Herbs
Prep time
25 min
Portions
4
Difficulty
Easy
100
kcal
Nutrition · Per portion
Carbs
7.4 g
Protein
5.9 g
Fat
6.4 g
Estimates calculated automatically from the ingredients — not a nutrition declaration.
KI-generiertIngredients
For 4 portions
- Parsley1 bunch
- Chives1 bunch
- Chervil1 bunch
- Borage1 bunch
- Sorrel1 bunch
- Salad burnet1 bunch
- Cress1 Pck
- Sour creamOr: crème fraîche, low-fat sour cream, vegan sour cream35 g
- Plain yogurtOr: low-fat yogurt, vegan yogurt alternative35 g
- MayonnaiseOr: low-fat mayonnaise, vegan mayonnaise15 g
- Eggs1 Stk
- Mustard¼ tsp
- Lemon juice¼ tbsp
- Salt¼ tsp
- Pepper1 pinch
- Sugar1 TL
Method
Step by step
- 1
Hard-boil eggs, shock and peel.
- 2
Wash all herbs, pat dry and chop very finely.
- 3
Smooth-stir sour cream, yogurt and mayonnaise.
- 4
Stir in mustard, lemon juice, salt, pepper and sugar.
- 5
Press egg yolks through a sieve, stir into the sauce.
- 6
Finely chop egg whites and fold in.
- 7
Stir in herbs.
- 8
Let steep at least 30 min.
- 9
Serve with boiled potatoes and eggs.
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