“This green sauce can be spooned over whatever you like, but traditionally it’s enjoyed with eggs and potatoes or with meat. It’s exclusive to Frankfurt, though various versions have surely traveled the globe. There are several ways to make it, but all versions have exactly seven leafy herbs, some common, others indigenous to their homes such as burnet, borage and lovage. Goethe was a big fan of grüne soße and as he said, “One doesn’t always lose when one has to do without.” So use what’s available to you and lots of it.” This sauce is often served cold over boiled potatoes and two boiled eggs sliced in half along with cold chicken. [from doctorsreview] Recipe below combines two different versions I found online, including one from Rick Stein.
¾ cup (3½ oz) mixed fresh herbs (tough stems removed, chopped very finely; choose 5-7 from this list to make a substantial bouquet such as salad burnet, chives, watercress, sorrel, rosemary, dill, chervil, borage, arugula, basil, lovage, tarragon, and/or parsley)
¾ cup (3½ oz) sour cream (or plain yogurt)
¾ cup (3½ oz) mayonnaise
½ dill pickle, finely chopped
2 free-range boiled eggs, finely chopped (optional)
½ cup (3 ¼ oz) finely chopped purple onion (or shallots)
2 tbsp (15 ml) German mustard (brown mustard, yellow or dijon)
1 tbsp. (15 ml) white wine vinegar
½ lemon, grated zest and juice
a little dill pickle water
salt and pepper
8 cups /10½-14oz boiled potatoes (cubed)
Finely chop all the herbs until they almost become a thick paste, then place in a large bowl. Mix in the soured cream and mayonnaise. Add the dill pickle, boiled egg and onion. Add the mustard, a pinch of sugar and a squeeze of lemon juice. Grate a little lemon zest into the bowl and add enough dill pickle water to loosen the mixture to the consistency of thick cream. Mix thoroughly and let stand for at least 1 hour, preferably overnight, to allow the flavours to infuse.
Meanwhile, boil the potatoes in a large saucepan until tender but not mushy, then drain. Toss cooled potatoes with above sauce and season with salt and pepper and chill before serving.
