Frankfurter Gruene Sauce (Frankfurt Green Sauce)

Main Ingredient: Cheese Eggs Spinach
Course: Sauces and dressings
Cuisine: German
Yield:

Frankfurter Gruene Sauce (Frankfurt Green Sauce) ingredients

3 c Mixed herbs (parsley, chives, chervil, borage, dill, Spinach greens, watercress, tarragon, basil, Pimpernel)
1 c Sour cream or plain yogurt
2 small Onion, coarsely chopped
2 T Cream
2 T 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

Cooking Frankfurter Gruene Sauce (Frankfurt Green Sauce)

1. 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.
2. ) Wash them thoroughly and drain on paper towels.
3. Coarsely chop the greens; loosely packed, they should amount to about 3 cups altogether.
4. 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.
5. 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.
6. Stiri in as much mayonnaise and low-fat cottage cheese as it takes to produce a smooth, creamy sauce.
7. Seasoni with salt, pepper, and a very little sugar.
8. The hardboiled eggs can either be mixed in with the sauce or strewn over it as a garnish.
9. Makes 2 - 3 cups.
10. From: THE CUISINES OF GERMANY by Horst Scharfenberg ISBN 0-671-63197-7.
11. Poseidon Press, Simon & Schuster, New York.
12. 1989.