Why You’ll Love This Recipe
This recipe is fresh, vibrant, and packed with herbs, making it both flavorful and nutritious. It requires no cooking beyond boiling eggs, and it’s perfect for warm weather meals. The creamy texture combined with the sharpness of herbs and tangy dressing creates a delicious and distinctive taste that stands out from typical sauces.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
mixed fresh herbs (such as parsley, chives, cress, chervil, sorrel, and borage)
sour cream or yogurt
mayonnaise
hard-boiled eggs
mustard
white wine vinegar or lemon juice
olive oil
salt
black pepper
Directions
Wash and finely chop all the fresh herbs.
Peel the hard-boiled eggs and separate the yolks from the whites.
Mash the egg yolks in a bowl until smooth.
Stir in mustard, vinegar or lemon juice, and olive oil to create a creamy base.
Add sour cream or yogurt and mayonnaise, mixing until well combined.
Finely chop the egg whites and fold them into the sauce.
Add the chopped herbs and mix thoroughly.
Season with salt and black pepper to taste.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to develop.
Serve cold with boiled potatoes or as a side to meats.
Servings and timing
Servings: 4
Preparation time: 20 minutes
Cooking time: 10 minutes (for boiling eggs)
Chilling time: 30 minutes
Total time: 1 hour
Variations
You can adjust the herb mix based on availability, keeping the balance of flavors fresh and aromatic. Greek yogurt can be used for a lighter version, while crème fraîche adds extra richness. Some variations include finely chopped pickles or capers for added tanginess.
Storage/Reheating
Store the sauce in an airtight container in the refrigerator for up to 2 days.
Stir before serving as separation may occur.
Do not freeze, as the texture will change.
This sauce is served cold and should not be reheated.
FAQs
What herbs are traditionally used in Frankfurter Green Sauce?
A classic mix includes parsley, chives, cress, chervil, sorrel, and borage.
Can I substitute the herbs?
Yes, use what’s available, but try to keep a mix of mild and slightly tangy herbs.
Is this sauce served hot or cold?
It is traditionally served cold.
What dishes go best with this sauce?
It pairs well with boiled potatoes, eggs, and cooked meats.
Can I make it ahead of time?
Yes, it’s even better after chilling for a few hours.
Can I make it without mayonnaise?
Yes, you can use only yogurt or sour cream for a lighter version.
How long does it last in the fridge?
Up to 2 days in an airtight container.
Can I freeze Frankfurter Green Sauce?
No, freezing is not recommended.
Is this recipe vegetarian?
Yes, it is suitable for vegetarians.
Can I add garlic?
Yes, a small amount of garlic can enhance the flavor.
Conclusion
Frankfurter Green Sauce is a refreshing and herb-packed classic that brings a unique taste to simple dishes. Its creamy texture and vibrant flavors make it a standout addition to any meal, especially when paired with potatoes or eggs. Easy to prepare and full of character, it’s a recipe worth trying for anyone who enjoys fresh, herb-based dishes.
PrintFrankfurter Green Sauce
Frankfurter Green Sauce is a traditional German cold herb sauce made with a blend of fresh herbs, creamy ingredients, and a tangy base. It is refreshing, flavorful, and perfect served with potatoes and eggs.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Sauce
- Method: No Cook
- Cuisine: German
- Diet: Vegetarian
Ingredients
- mixed fresh herbs (such as parsley, chives, cress, chervil, sorrel, and borage)
- sour cream or yogurt
- mayonnaise
- hard-boiled eggs
- mustard
- white wine vinegar or lemon juice
- olive oil
- salt
- black pepper
Instructions
- Wash and finely chop all fresh herbs.
- Peel hard-boiled eggs and separate yolks from whites.
- Mash egg yolks in a bowl until smooth.
- Mix in mustard, vinegar or lemon juice, and olive oil to form a base.
- Add sour cream or yogurt and mayonnaise, stirring until smooth.
- Finely chop egg whites and fold into the mixture.
- Add chopped herbs and mix thoroughly.
- Season with salt and black pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve cold with boiled potatoes or alongside meats.
Notes
- Use a variety of herbs for the most authentic flavor.
- Greek yogurt can replace sour cream for a lighter option.
- Add pickles or capers for extra tang.
- Store in the refrigerator for up to 2 days.
- Stir before serving as separation may occur.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 120 mg
