They all have in common, that this sauce need 7 herbs, weight out in special portions, so that not one herb overwhelms the others.
But when you love fresh herbs and have an abundance of them, it is the right of the house to change what goes in it.
The spring is on its way, when we get our 7 herbs in a package at the market. It still takes a lot of time until we can harvest them in our gardens or from balconies. The tale is told, that Johann Wolfgang Goethe loved this sauce so much, that it was made in his household regularly.
History shows that the Huguenots, who fled from France in the 1700s brought their recipe with them and many of them found new homes in Hessen, so the sauce became a tradition here.
total of herbs 250 g
4 eggs hard boiled
400 g Greek Yogurt
200 g curd
1 tbsp rape seed oil
1 tsp white wine vinegar
a pinch of pepper and salt
You can add 3 tbsp of Mayonnaise to the mix, if you like it more creamy. But be warned, there are as many recipes of that sauce , as there are people preparing it. But who cares, it is always tasty.
In the Frankfurt variety of the sauce, you have the eggs to the side and eat them with the sauce. Our family had the eggs chopped up and in the sauce as long as I can remember it.
Eat it with new potatoes. And when you look for a fancy meal, you can serve the sauce with some boiled beef.
|this is the Frankfurt style green sauce|
|the fancy version with boiled beef|