Frankfurter Gruene Sauce (frankfurt Green Sau

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Germany

Known as a German recipe, with similar versions prepared across other nations.

Ingredients 14 ingredients

1 c Sour cream or plain yogurt
Pimpernel)
2 tb Cream
1 To 2 eggs, hardboiled and coarsely chopped
Small pinch of sugar
Spinach greens, watercress, tarragon, basil,
3 c Mixed herbs (parsley, chives, chervil, borage, dill,
Chop
3/4 c Low-fat cottage cheese (pressed through a fine sieve
In order to smooth curds)
Salt
2 sm Onions. coarsely chopped
2 tb Mayonnaise
Ground white pepper

Contains EggsMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

Mayonnaise High in vitamin E
High in vitamin E · 7.1 mg per 100 g, 59% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Mayonnaise, Regular”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Choose all or merely a selection of the herbs and greens mentioned in the list of ingredients (using the tarragon more sparingly than the others.) Wash them thoroughly and drain on paper towels. Coarsely chop the greens; loosely packed, they should amount to about 3 cups altogether. Take 2 cups of the greens, combine with the sour cream or yogurt and the onions, and puree in the blender or processor; add a few tablespoons of cream if it doesn't seem to be fluid enough. The rest of the greens should just be finely chopped and stirred in a mixing bowl with the puree in order to give the sauce a little bite. Stir in as much mayonnaise and low-fat cottage cheese as it takes to produce a smooth, creamy sauce.
Season with salt, pepper, and a very little sugar. The hardboiled eggs can either be mixed in with the sauce or strewn over it as a garnish.
Makes 2 - 3 cups.
0-671-63197-7. Poseidon Press, Simon & Schuster, New York. 1989.