The world -famous green sauce from Frankfurt, still known as Grie Sß, is not only delicious, but also healthy. It tastes just as good with hard -boiled eggs and potatoes as with tablets, Oschen breast or fish dishes. We explain how you can make the Easter classic yourself quickly and easily!
The Frankfurt green sauce is a real Easter classic
Manydomestic herbsLike borage, chervil, cress, parsley, pimpinelle, sour steamers and chives bring aroma into the domestic cuisine. The flavor enhancers are not only delicious, but also healthy. They are considered true vitamin bombs and are particularly rich in vitamin C. The herbs also cover the daily requirement of important minerals, iron and magnesium
The basis for the sauce is just as important as the herbs. This can be varied as desired - with sour cream, with mayonnaise or with yogurt - there are numerous recipes. We offer you a proposal:
- 2 hard -boiled egg yolk
- 1 tl Walnussala
- 1 to 2 teaspoon lemon juice
- 150 g Quark
- 150 ml Greek yogurt
- 150 g of sour cream
- 1 BUND herbs for Frankfurter Saess: Borage, chervil, cress, parsley, sour steamer and chives (you can also add Dill on request)
- Freshly ground black pepper
- 1 teaspoon of freshly squeezed lemon juice
In addition, you also need:
- 4 medium -sized potatoes (new potatoes taste particularly good)
- 8 hard -boiled eggs
For the preparation you need the following accessories:
- 1 cutting board
- 1 knife with a smooth blade (herb knife, weighing knife)
- 1 large bowl
- 1 pot
Preparation:
Wash and clean potatoes with a bowl. Pour the water into a saucepan and first cook the eggs hard. Then remove the pot from the heat, wash and fill again with water. Now cook the potatoes for about half an hour. Then drain the cooking water and drain the potatoes.
In the meantime, you can mix the ingredients for the sauce. First let the cooked eggs cool and then peel two eggs, separate the egg yolk and put it in a bowl. Crush with a fork and drizzle with lemon juice. Add the walnut oil and stir the whole thing until a creamy paste is created. Then put the curd, yogurt and acidic cream in a medium -sized bowl. Wash, clean and chop the herbs with a sharp knife. Then add to the curd cheese mass. Then salt, taste with pepper and lemon juice. Mix all the ingredients for the green sauce well.
The hot, boiled potatoes and the cold, hard -boiled eggs garnish with the sauce.
Several recipe ideas with green sauce
The sauce is also suitable as a dip for finger food, for example for vegetable sticks. It also tastes super tasty as a spread together with feta cheese. It is also great as a dressing for salads, for example from tomatoes, sugar pods and goat cheese. With the green sauce, fried and grilled meat and vegetables are also seasoned. It also fits wonderfully with fish and chips. It is also a popular covering for pizza (for example in combination with mushrooms) and tarte flambée. You can also taste pasta.
In the following we offer you several specific suggestions for combinations with the green sauce:
1.Noodles with feta cheese, cashew nuts, broccoli and leaf spinach.
Put the cashew nuts in the cold water and let it soak for half an hour. Wash the spinach, spin trots and cut roughly. Wash the broccoli florets. Pour the water into a saucepan, bring to the boil and cook the broccoli for about 3 minutes. Then add the Farfalle pasta and cook for about 5 minutes. Garnish with crumpled feta cheese, spinach, broccoli and green sauce.
2.Cod from the oven
Preheat the oven, lay out a baking sheet with baking paper and place the fish fillets on the baking paper. Salk the red onion and lemon slices onto the fillets, salt and drizzle with olive oil. Cook for about 30 minutes and then remove from the oven. Garnish with the green sauce and potatoes.
3.Tight steaks with green sauce- Cut 300 g turkey breast into steaks, taste with pepper, salt and brush with rapeseed oil. Preheat the oven to 180 ° Celsius. Place the turkey steaks in a roaster and cook for about 45 minutes to 60 minutes. Then switch off the oven and let rest for another half an hour.
