Frankfurt green sauce

Frankfurt green sauce


Large bundle of herbs (I have dill, parsley, green onions and spinach. You can use any herb if desired: basil, oregano, etc.)
250 g sour cream
3 hard-boiled eggs
3 tablespoons white wine vinegar
6 tablespoons sunflower oil
1 tablespoon mustard
salt, pepper, sugar


1. Egg yolks mash with a fork, mix with vegetable oil. Add the mustard and vinegar. Sugar, salt and pepper — to taste. And stirred until homogeneity.
2. Pour the cream into a bowl, prepare the greens. With it, you can do differently :) believed that greens should be finely chopped by hand. I mince: turned out great texture, «wholemeal». You can simply grind in a blender, and some herbs leave, finely chop and add to the beauty :)
3. Mix the sour cream with herbs, add the yolk mass and mix until uniform. Finely chop and add the remaining egg whites. Subject brew for about one hour at room temperature. Frankfurt sauce served to boiled potatoes, meat, etc.

Bon Appetit!

Frankfurt green sauce

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