Frankfurter Grüne Soße
Experience the fresh, herbaceous delight of Frankfurter Grüne Soße, a classic German cold herb sauce. This vibrant green condiment, bursting with seven distinct herbs, sour cream, and quark, offers a tangy and aromatic counterpoint to simple dishes. It's a taste of Hessian tradition, perfect for a light and flavorful meal.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 216 kcal
Allergen information: may contain eggs, milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 30 gfresh parsley, finely chopped
- 30 gfresh chives, finely chopped
- 30 gfresh chervil, finely chopped
- 30 gfresh borage, finely chopped
- 30 gfresh sorrel, finely chopped
- 30 gfresh garden cress, finely chopped
- 30 gfresh salad burnet, finely chopped
- 200 gsour cream
- 200 gquark
- 2 tbspmayonnaise
- 1 tbsplemon juice
- 1 tspdijon mustard
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
Chef's knife · Cutting board · Medium mixing bowl · Whisk · Rubber spatula · Salad spinner (optional)
The method
Step by step
- 1
Gather all fresh herbs: parsley, chives, chervil, borage, sorrel, garden cress, and salad burnet.
About 1 min
Cook’s note: Ensure you have all seven traditional herbs for an authentic flavor profile. If one is unavailable, you can slightly increase the quantity of another mild herb like parsley or chives.
- 2
Rinse all the fresh herbs thoroughly under cold running water to remove any dirt or debris.
About 2 min
Cook’s note: Gently swish the herbs in a bowl of cold water to dislodge soil, then lift them out rather than draining directly, which can leave grit behind.
- 3
Pat the washed herbs completely dry with a clean kitchen towel or spin them in a salad spinner.
About 2 min
Cook’s note: Removing excess moisture is crucial to prevent the sauce from becoming watery and to ensure the herbs retain their vibrant color and flavor.
- 4
Finely chop all the dried herbs by hand using a sharp chef's knife.
About 8 min
Cook’s note: Hand-chopping helps retain the herbs' texture and prevents them from bruising, which can happen with a food processor if over-processed. Aim for a fine, consistent mince.
- 5
In a medium mixing bowl, combine the sour cream, quark, and mayonnaise.
About 1 min
Cook’s note: Quark provides a unique tangy and creamy texture. If unavailable, a thick Greek yogurt can be a substitute, though the flavor will differ slightly.
- 6
Add the fresh lemon juice and Dijon mustard to the cream mixture, then whisk until thoroughly combined and smooth.
About 1 min
Cook’s note: The lemon juice brightens the sauce, while Dijon mustard adds a subtle piquant note that complements the herbs.
- 7
Gently fold the finely chopped herbs into the cream mixture using a spatula, ensuring they are evenly distributed throughout the sauce.
About 1 min
Cook’s note: Fold gently to avoid bruising the herbs, which can diminish their fresh flavor and vibrant color.
- 8
Season the sauce with salt and freshly ground black pepper, starting with the recommended amounts and adjusting to your preference.
About 1 min
Cook’s note: Taste the sauce after initial seasoning and adjust as needed. Remember that flavors will meld and deepen during chilling.
- 9
Cover the bowl tightly with plastic wrap or a lid and refrigerate the Frankfurter Grüne Soße for at least 30 minutes.
About 30 min
Cook’s note: Chilling allows the distinct flavors of the herbs to meld beautifully with the creamy base, resulting in a more harmonious and delicious sauce. For optimal flavor, chill for 1-2 hours.
Per serving
Nutrition
- Calories
- 216.3kcal
- Protein
- 7.9g
- Carbs
- 6.3g
- Fat
- 18.3g
- Fibre
- 1.1g
- Sugar
- 2.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Frankfurter Grüne Soße is traditionally served with boiled potatoes and hard-boiled eggs, often accompanied by schnitzel or fish. For a lighter meal, it's excellent as a dip for fresh vegetables or spread on crusty bread. A crisp, dry Riesling or a light pilsner would pair wonderfully with its fresh, tangy flavors.
Store leftover Frankfurter Grüne Soße in an airtight container in the refrigerator.
This is a cold sauce and should not be reheated. Serve directly from the refrigerator.
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