Frankfurt Green Sauce

Prepared very quickly and easily

Ingredients
200 g     Herbs, mixed for Frankfurt green sauce, fresh
200 g     Sour cream (sour cream) 10% fat
1 kg     Natural yoghurt 2.8% fat
1 tsp     Sugar
1 heaped tsp,     Mustard
1 heaped tsp,     Salt
6 pieces     Egg (s), hard boiled

 Preparation

 Working time: about 15 min / Difficulty: / Condensing p.

The freshest possible herbs' Frankfurt Green Sauce "is picked, washed, stems removed the rough. Passed with the sour cream, salt (preferably sea salt), mustard, sugar in a food processor with chopping blade and fine mix.

Decant into a bowl, add the yogurt. Stir well and halve the eggs and add to the green sauce.

The quantities given are approximate. It can also be added a little lemon juice or vinegar. The herbal mixture is often made of 25 g chives, parsley 25 g, 25 g parsley, 25 g watercress, sorrel 25 g, 25 g of borage, tarragon 10 g, 10 g dill, 10 g savory. Sometimes lemon balm.

In the original the Fankforder Soß Greece consists of borage, chervil, cress, parsley, salad burnet, sorrel and chives.

The Frankfurt Green sauce is cooked enough Pell or boiled potatoes, about the sauce is added. Often, the sauce is served as a side dish with boiled brisket of beef, boiled beef or fish. Then you're leaving the eggs. The season starts around against Holy Thursday and ends in the fall.