Grüne Soße

Name: Grüne Soße
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 packages Grüne Soße herbs (spring herbs); 200 grams Sour cream; 100 grams Yogurt; 1/2 tsp Mustard; 1/2 tsp Lemon juice; 1 Egg; 1/4 tsp Salt; 1 dash Pepper

cookpad.japan @cookpad_jp

I've wanted to make this Grüne Soße for a long time. I finally got the herbs together to make this.

It's important to chop the herbs finely enough to make a smooth sauce.
To make the taste really fresh, cut the herbs with a sharp knife (you don't need to use a mixer or food processor).
To give it an even lighter taste, omit the mayonnaise. Recipe by Kuminchan

I've wanted to make this Grüne Soße for a long time. I finally got the herbs together to make this.

cookpad.japan @cookpad_jp

I've wanted to make this Grüne Soße for a long time. I finally got the herbs together to make this.

Saved

Ingredients

4 servings

1/2 packagesGrüne Soße herbs (spring herbs)
200 gramsSour cream
100 gramsYogurt
1/2 tspMustard
1/2 tspLemon juice
1Egg
1/4 tspSalt
1 dashPepper

Saved

Steps

1

Boil the egg and mash with a fork or mince.
2

Wash the Grüne Soße spring herbs and pat dry. Finely chop with a knife (to make sure your sauce turns out smooth).
3

Remove the hard stalks of the Borretsch and Petersilie.
4

Stir the sour cream in a bowl until smooth. Add the yogurt, mustard, and lemon juice.
5

Add the boiled egg and Grüne Soße herbs. Season with salt and pepper. Chill in the refrigerator for about 30 minutes to finish.
6

For the Grüne Soße herbs, I used Petersilie (parsley), Kerbel (chervil), Kresse (watercress), and Borretsch (borage).
7

I also added Pimpinelle (salad burnet), Sauerampfer (sorrel), and Schnittlauch (chives) for a total of 7 kinds of herbs.
8

The real thing doesn't use yogurt, but rather Schmand (a high-fat cream made from heavy cream).
9

Use it when a recipe calls for mayonnaise and mustard.
10

Use it on a schnitzel for a true Frankfurt dish.
11

It's great on sautéed potatoes and boiled eggs.
12

It's great for German-style sausages as well.
13

You can put it on many kinds of food for a fashionable meal.
14

Try it with some cold pasta topped with walnuts. It makes a fashionable dish.
15

Try it on sliced potatoes. Garnish with tomatoes and walnuts to finish.
16

Northern Hessen recipe: use dill in place of chervil and watercress. Use Schmand instead of yogurt and mustard.
17

This is a seven-herb soup. If you add cream, it will have a mild flavor.
18

It also goes well with paprika pesto pilaf.