Green Sauce

Of course, my mother's green sauce also included the typical seven herbs that go into a "Frankfurter Grie Soß". Back then, however, the herbs came from our garden and now from mine, so we cannot call them the "Frankfurt Green Sauce". The origin of the green sauce is still not entirely clear. Some still hold on to the legend Goethe's mother Aja invented the green sauce, others see the source of the recipe more connected to the the Huguenots who immigrated from France in the 17th century. The Italians also know a "salsa verde" and some claim that this sauce was already brought from the Orient by the Romans. What is certain is that, after a long winter, many people longed for something green and for some variety in the kitchen. Green soups, green dumplings and other dishes in historical cookbooks are evidence of this. Traditionally, the green sauce is still eaten today in the region of Hesse on Maundy Thursday.

Duration: approx. 30 Minutes

Amount: Serves 5-7


For the sauce:

3-6 eggs, hard-boiled

Vegetable oil (e.g. good olive, safflower or rapeseed oil)

300-600 grams of 7 herbs (chives, parsley, watercress, sorrel, borage, chervil and burnet), chopped

1 onion, finely chopped



250-500 millilitres of sweet cream or sour cream

A little lemon juice or medium hot mustard

As a side dish:

1.2 kilograms of boiled jacket potatoes


1. Boil the eggs for 10-12 minutes, let them cool down and peel.

2. Remove the egg yolks and whisk them with oil, salt and pepper to make a mayonnaise.

3. Add the finely chopped egg whites.

4. Wash, dry and finely chop the herbs. Cut the onion into small cubes or press it through a garlic press.

5. Stir everything into the mayonnaise together with the sweet cream or sour cream and the lemon juice.

6. Serve with hot jacket potatoes.

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