The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.
Grie Soss (Green Sauce)
Frankfurter “Green Sauce”
Ingredients for 4 portions:
- 1.2 kg (2.6 lbs) new potatoes (waxy sort - festkochend)
- salt
- 4 hard-boiled eggs
- 1/8 liter (1/2 cup) oil
- 3-4 T wine vinegar
- 2 tsp spicy mustard
- 150 g (5.3 oz) mixed herbs (chives/Schnittlauch, parsley/Petersilie, cress/Kresse, dill, chervil/Kerbel, borage/Borretsch, lovage/Liebstöckel, sorrel/Sauerampfer, burnet/Pimpernelle)
- freshly ground white pepper
- 1 pinch of sugar
Preparation time: about 30 minutes
Per portion: 600 calories
Directions:
- Wash and bursh the potatoes well, cook in a little saltwater, or steam.
- In the meantime, prepare the sauce. Shell the hard-boiled eggs. Separate the egg yolks from the whites. Press the 4 egg yolks through a sieve, mix with the oil, vinegar and mustard until smooth.
- Wash the herbs and dry well on kitchen paper. With a large knife, chop them very finely. Stir the herbs into the egg yolk mixture with salt, pepper and the pinch of sugar to taste. Finely chop the egg whites and mix them into the sauce.
- Peel the potatos - or serve them unpeeled. Serve with the green sauce.
- Variant: Refine by making with sour creme, yogurt, creme or créme fraîche, add chopped shallots.
- Is most often served with beef!
- Winter-tip: Use a frozen herb mix.
Want to read more about this recipe? Find out how the challenge went. Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!
{ 2 trackbacks }
{ 3 comments… read them below or add one }
Having made Grüne Sosse dozens and dozens of times and having eaten a whole lot in restaurants too, as it is one of my favorite dishes, I found this recipe to be really odd. I have never had it or seen it with the eggs chopped up in it. They are always served simply cut in half, sitting on top of the sauce. One usually gets 1-2 eggs per person. Grüne Sosse is ALWAYS made with some sort of mixture of joghurt and sour cream, or there are some who prefer some mayo in it. I don’t. I use half joghurt and half sour cream. Have never seen anyone put sugar in it! Yuck. I don’t like a lot of dill in mine and there shouldn’t be so much as to overpower it, but lots of chives, kresse & parsely are a must. These provide the main flavor.
This is a great dish by itself, though one can order it with beef or sometimes fish. If you visit my website and click on the grüne sosse label, you will get a nice photo of it in my article about German restaurants in Frankfurt.
Hope you like this dish! Come to Frankfurt sometime and try it.
It’s different from green sauce I’ve made before too. I can’t wait to see how different it tastes!
@jo: Maybe it’s just a lot of work to cut up the eggs, so many people just leave them whole?
I hope to come to Frankfurt sometime soon and try it 