Green Sauce (Grüne Sauce)
"German Cookery (Hans Karl Adams). Serving size is a guess"
- Ready In:
- 12mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 2⁄3 ounce chives
- 2⁄3 ounce parsley
- 2⁄3 ounce sage
- 2⁄3 ounce watercress
- 2⁄3 ounce sorrel
- 2⁄3 ounce borrage chives
- 1⁄4 ounce tarragon
- 1⁄4 ounce dill
- 1⁄4 ounce bean sprouts
- 4 well-chopped hardboiled egg
- salad dressing or mayonnaise
- lemon juice
- sugar
- salt
directions
- Wash the herbs in cold water, dry, and chop finely. Mix with other ingredients. You may want to add a lettuce or leeks.
- This sauce is good with cooked beef, fish, poultry, hard or soft boiled eggs, and is a real delicacy with cooked asparagus.
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Reviews
-
For something without garlic in it, this is just as wonderful! Could not find sorrel, and the 2nd time I used 1/2 mayo and 1/2 yogurt - the 3rd time I used sour cream instead of yogurt. I feel like putting every green herb on earth in the next sauce, just to experiment! Will make this often.
Tweaks
-
For something without garlic in it, this is just as wonderful! Could not find sorrel, and the 2nd time I used 1/2 mayo and 1/2 yogurt - the 3rd time I used sour cream instead of yogurt. I feel like putting every green herb on earth in the next sauce, just to experiment! Will make this often.
RECIPE SUBMITTED BY
Originally from Cleveland, Ohio. Been in Texas since February 2002. I am continually seeking enlightenment through revelations of nature and reasonable people. One of my favorite hobbies is genealogy.
