The season of fresh herbs started early this year. I watch every day on my own balcony how fast some of my herbs grow. 4 weeks ago, they just looked out of the brown mass that was the protecting rest of last years grow.
20 pots survived the mild winter. Last Saturday I bought just 5 pots more to up the veriaty.
For the traditional Frankfurt green sauce you will need 7 herbs.
A long time ago, I wrote an other blog about them.
It is a matter of taste in which proportions the herbs are a part of the sauce. And it is a matter of the time of year. Are all herbs available? But leaving some of them out?
No worry, it still will be a tasty sauce. You can exchange some of the herbs, but be careful, some like mint or coriander will change the sauce dramatically. All herbs with a medium or strong taste of anis seed are wrong. So, no dill ot tarragon either.
The sauce contains parsley, chives, chervil, cress, sorrel, pimpinelle and borage.
The last three in smaller quantities. The bulk is parsley and chives. Then a medium amount of chervil and cress.
Important are hard boiled eggs. Either chop them up and toss them in or serve them whole on the side. One or two per person.
The binder is the sauce. Do not get me wrong, there are so many ways for this to become tasty. Experiment and find your own best loved way.
In Frankfurt most use sour cream, full fat yogurt and mayonaise.
I love my sauce with:
250 g curd 10 % fat
200 g Greek yogurt
2 tbsp mayonaise
1 tsp mustard
1 tbsp rapeseed oil
Salt and pepper
Serve it with potatoes.
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