🇩🇪 German Cuisine

Grüne Soße

Frankfurt Green Sauce

Prep Time 20 min

Servings 4

Difficulty Easy

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.

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).