Frankfurt green sauce

'A oz. (15 g) each fresh borage, salad burnet, parsley and sorrel V. oz. (20 g) each fresh chives and cress or watercress '/. oz. (10 g) each fresh tarragon and chervil 'A cup (125 g) mayonnaise

1 teaspoon German mustard

2 hard-boiled eggs, chopped

1 small pickled gherkin, with dill, chopped 1 small onion or shallot, chopped

1 clove garlic, chopped salt and pepper grated rind and juice of 1 lemon

2 tablespoons sour cream or yogurt (optional) 1 egg yolk

1 Chop all the herbs finely.

2 Add ingredients in given order, seasoning to taste and beating in egg yolk last of all. Serves 4.

You can vary the herbs used in this German sauce, but be sure to always use 7 or 8 different ones. Serve with fried or poached fish or cold fish with hard-boiled eggs, cold meat, or use as a sandwich filler.

Continue reading here: Nuoc chiim

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