Frankfurt Green Sauce - Frankfurter Grüne Soße Recipe | Cooking The World (2025)

Herbs for Frankfurt-Style Free Sauce (200g of herbs 9 in total)

• 40 g chives (1,8 oz)
• 30 g parsley (1,4 oz)
• 30 g cress (1,4 oz)
• 30 g sorrel (1,4 oz)
• 30 g chervil (1,4 oz)
• 25 g borage (0,9 oz)
• 15 g salad burnet (0,5 oz)

Additional Sauce Ingredients

• 600-800 g sour cream with 10% fat 28 oz / 3¼ cup
• 1-2 lemon(s) juice only
• 4 eggs cooked
• salt according to your taste
• sugar according to your taste

• Wash herbs, remove stems, and put them along with the eggs through a meat grinder. (traditionally, people would cut the herbs with a knife, but it takes ages, and a kitchen machine can do this job for you)

• TIP: Never use a blender to cut the herbs because a blender changes the consistency of the sauce, and instead of the green sauce, you will have a green sauce soup;)

• Combine the mixture with sour cream, lemon juice, salt and sugar. Keep on adding the seasonings until you are happy with the taste. My green sauce needs at least 3 teaspoons of salt, juice from 1,5 lemons and 3 tablespoons of sugar.

• Store in the fridge for no longer than 3 days. The sauce cannot be frozen.