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  Added: Apr 07, 2006  •  Visited (475)  •  Print version Print this recipe (283)  •  eMail recipe eMail recipe (2)  •  Write review  •  Not rated Rate this recipe
 
Green Herb Sauce
(Grune Sosse)
What You Need:
  • ½ cup olive oil
  • 2 tablespoons white wine vinegar or fresh lemon juice
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh sorrel, if available
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped watercress
  • 1 tablespoon finely chopped fresh savory, or substitute 1 teaspoon dried savory
  • 1 tablespoon finely chopped fresh dill, or substitute 1 teaspoon dried dill weed
  • 1 tablespoon finely chopped fresh tarragon, or substitute 1 teaspoon dried tarragon
  • 1 tablespoon finely chopped fresh chervil, or substitute 1 teaspoon dried chervil
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped leek, white part only
  • ¼ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 hard-cooked eggs, finely chopped

  • How To Cook:
    1. In a mixing bowl, beat the oil and vinegar or lemon juice with a whisk or fork to combine them thoroughly. Then stir in the chives, sorrel, parsley, watercress, savory, dill, tarragon, chervil, onion, leek, sugar, salt and pepper. Gently fold in the chopped eggs and taste for seasoning.

    2. Serve at once, or refrigerate tightly covered until ready to use. This sauce is a specialty of Frankfurt and is served traditionally with hot or cold meats.
     
    To make about 1½ cups
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Herbs & Spices » Chives
    Main Ingredient » Herbs & Spices » Sorrel
    Main Ingredient » Herbs & Spices » Parsley
    Dish » Sauces & Condiments

     





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