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June 2024
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Frankfurter "Grie`Soß" - Green Sauce

Few other specialties are as firmly linked to Frankfurt as the Green Sauce, whose origins go back to Johann Wolfgang von Goethe. However, the "Grie Soß" looked quite different back then. For example, instead of the 7 herbs that are mandatory today, only two different types of herbs were used. In the course of the 19th century, however, the fine sauce developed into the speciality that today enjoys great popularity all over the world. Since it is up to each person to decide which herbs to use, there are of course many variations on the original recipe. But for the real Frankfurter Grie Soß only these seven herbs come into question: Boretsch, chervil, cress, parsley, pimpinelle, sorrel and chives.

To prepare the Frankfurt Green Sauce, you will need the following ingredients in total:

Ingredients

-The 7 herbs (borage, chervil, cress, parsley, burnet, sorrel and chives) Insg. approx. 300 gram

- 1 tbsp. vinegar

- 2 tbsp oil

- 1/4 liter sour cream or sour cream

- 150 g yogurt

- Salt and pepper

- 4 hard boiled eggs

Preparation:

First, wash the herbs and, if necessary, remove the leaves from their stems. Then chop everything into small pieces. Now mix the sour cream or sour cream and yogurt with vinegar and oil and season the whole thing with salt, pepper. Now mix in the seven chopped herbs or the herb mixture.

Now chop the hard-boiled eggs and fold in. So that the typical "Grie Soß" taste can now develop properly, the sauce must now infuse well for a few hours in the refrigerator.

Variant 1:

Another preparation variant uses a base of mayonnaise for the sauce. In addition then also still onions and cucumber come. For this variation you need:

- Each approx. 25 grams of the seven herbs

- 250 ml mayonnaise or mayonnaise-yogurt mixture

- 1/4 liter sour cream or 2 tablespoons yogurt or créme fraiche

- 1 onion

- 1 tablespoon mustard

- Juice of 1-2 lemons

- 1 pinch of sugar

- 1 pickled cucumber

- 2-3 hard-boiled eggs

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- Pepper

- Salt

The preparation is very similar to the original recipe:

First you need to wash the herbs and then chop everything. Now taste the mayonnaise or mayonnaise-yogurt mixture with the cream or yogurt / creme fraiche, the mustard and the lemon juice and season the whole thing with salt, pepper and a pinch of sugar. Now stir in the seven finely chopped herbs.

Now you have to do the unloved task of cutting the onions into small cubes. Then do the same with the eggs and the cucumber. If you like, you can also add some garlic. Now mix everything into the sauce you have prepared so far and season it a little with salt and pepper if necessary. Also in this variant, the sauce must now infuse well for a few hours in the refrigerator.

Whether with potatoes, fish or asparagus, "Grie`Soß" can be combined well with several dishes, but also tastes "pur" excellent.

Overall, though, there is (almost) no limit to your imagination to create a personal home recipe. Experiment a little with the original recipe, and soon you too will surely find the "Grie`Soß" that tastes best to you personally! Bon appetite!