Traditional Frankfurter Gruene Sosse (green sauce)

By • April 14, 2015 0 Comments

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Author Notes: This is THE traditional recipe from Frankfurt. The combination of herbs is very specific, to be a true "gruene sosse" it has to be these seven. To be enjoyed in spring, best with a glass of Frankfurter apple cider (Aeppelwoi).burning-ice


Serves 2

  • 6 eggs
  • 500 grams potatoes
  • 0.5 teaspoons caraway
  • salt
  • 2 handfuls mixed herbs: borage, chervil, cress, parsley, burnet, sorrel, chive
  • 1 clove of garlic
  • 100 grams sour cream
  • 80 grams greek yoghurt
  • 1 teaspoon mustard, your preferred kind
  • 1 teaspoon vegetable oil (not olive oil)
  • 1 teaspoon lemon juice
  • black pepper
  1. Put eggs in boiling water and boil them for 10 minutes.
  2. Scrub, then peel potatoes and boil them together with the caraway in salted water for approximately 20 minutes.
  3. Shortly place the eggs in cold water, then keep four eggs warm. Peel the others and cut in halves.
  4. Clean the herbs, pat them dry and chop them. Leave a few to garnish. Press the garlic.
  5. Press the egg yolks from the cooled eggs through a sieve. Chop the egg-whites.
  6. Stir the sour cream, yoghurt, yolks, mustard, garlic, oil and lemon juice together. Add the egg-whites and the herbs. Add salt and pepper to taste.
  7. Enjoy together with the boiled potatoes and remaining eggs. Garnish with some herbs.

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