Grüne Soße

Name: Grüne Soße
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 bundle Frankfurt green herbs (borage, chervil, cress, parsley, burnet, sorrel, chives) — about 300g total; 200g sour cream; 150g plain yogurt; 2 hard-boiled eggs, finely chopped; 2 tbsp sunflower oil; 1 tbsp white wine vinegar; 1 tsp mustard; Salt, pepper, pinch of sugar

Grie Soß (GREW-neh ZO-seh)

Frankfurt Green Sauce

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 152 kcal

A vibrant, herb-packed cold sauce of seven fresh herbs folded into sour cream and yogurt, the iconic springtime specialty of Frankfurt.

Nutrition & Info

Protein 5.0g

Carbs 6.0g

Fat 12.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ dairy ⚠ eggs

Equipment Needed

blender or food processor mixing bowl sharp knife

Presentation Guide

Vessel: deep plate

Garnishes: hard-boiled egg halves, herb sprigs

Accompaniments: boiled potatoes, poached fish

Ingredients

1 bundle Frankfurt green herbs (borage, chervil, cress, parsley, burnet, sorrel, chives) — about 300g total
200g sour cream
150g plain yogurt
2 hard-boiled eggs, finely chopped
2 tbsp sunflower oil
1 tbsp white wine vinegar
1 tsp mustard
Salt, pepper, pinch of sugar

Instructions

1
Wash and dry all herbs thoroughly. Remove tough stems and finely chop all seven herbs.
2
Blend half the herbs with sour cream and yogurt until smooth and green.
3
Stir in the remaining chopped herbs for texture. Add oil, vinegar, and mustard.
4
Fold in the finely chopped hard-boiled eggs.
5
Season with salt, pepper, and a pinch of sugar. Refrigerate at least 30 min.
6
Serve cold over boiled potatoes and hard-boiled egg halves, or as a sauce for poached fish.

💡

Did You Know?

Goethe, Frankfurt's most famous son, loved Grüne Soße so much that his mother reportedly sent the herb mixture to him by post — today the sauce is celebrated with its own festival on Green Thursday (Gründonnerstag).

Chef's Notes

Equipment Tips

blender or food processor
mixing bowl
sharp knife

Garnishing

hard-boiled egg halves, herb sprigs

Accompaniments

boiled potatoes, poached fish

The Story Behind Grüne Soße

Grüne Soße has been a Frankfurt specialty since at least the 16th century. The sauce requires exactly seven specific herbs, and Frankfurters take this seriously — herb bundles are sold pre-mixed at every market. In 2016, Frankfurt granted Grüne Soße protected regional status. It is traditionally served for the first time each year on Green Thursday before Easter.

🕐 Traditionally enjoyed spring and summer, served cold 📜 Origins: 16th century Frankfurt

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