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Title: FRANKFURTER GRUENE SAUCE (FRANKFURT GREEN SAU
Categories: Sauces, German, Cheese/eggs
Yield: 2 servings
3 c Mixed herbs (parsley,
-chives, chervil, borage,
-dill,
Spinach greens, watercress,
-tarragon, basil,
Pimpernel)
1 c Sour cream or plain yogurt
2 sm Onions. coarsely chopped
2 tb Cream
2 tb Mayonnaise
3/4 c Low-fat cottage cheese
-(pressed through a fine
-sieve
In order to smooth curds)
Ground white pepper
Small pinch of sugar
1 To 2 eggs, hardboiled and
-coarsely chopped
Choose all or merely a selection of the herbs and
greens mentioned in the list of ingredients (using the
tarragon more sparingly than the others.) Wash them
thoroughly and drain on paper towels. Coarsely chop
the greens; loosely packed, they should amount to
about 3 cups altogether. Take 2 cups of the greens,
combine with the sour cream or yogurt and the onions,
and puree in the blender or processor; add a few
tablespoons of cream if it doesn't seem to be fluid
enough. The rest of the greens should just be finely
chopped and stirred in a mixing bowl with the puree in
order to give the sauce a little bite. Stir in as much
mayonnaise and low-fat cottage cheese as it takes to
produce a smooth, creamy sauce.
Season with salt, pepper, and a very little sugar.
The hardboiled eggs can either be mixed in with the
sauce or strewn over it as a garnish.
Makes 2 - 3 cups.
From: THE CUISINES OF GERMANY by Horst Scharfenberg
ISBN 0-671-63197-7. Poseidon Press, Simon & Schuster,
New York. 1989. Posted by: Karin Brewer, Cooking Echo,
7/92
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