CuisineGermanFacile≈ 345 kcallu 4625×

Frankfotter Grie Soß - Frankfurter Grüne Soße

Name: Frankfotter Grie Soß - Frankfurter Grüne Soße
Cuisine: German
Ingredients: Use a little of the herbs for decoration (1 - 2 grams of each); 25 gram borage (Borretsch); 25 gram chervil (Kerbel); 25 gram Cresse (Kresse); 25 gram parsley (Peterselie); 25 gram burnet (Pimpinelle); 25 grams sorrel (Sauerampfer); 25 gram chives (Schnittlauch); 25 gram lovage (Liebstöckel) optional; 25 gram lemon balm (Zitronenmelisse) optional; 6 eggs boiled hard; 1.5 Tbspn medium mustard; White pepper and sugar to taste (the sauce should not be too sweet so behave); 1.5 Tbspn sunflower oil; 375 ml curdled milk (Dickmilch) Make it yourself by adding a little lemon juice to normal milk; 375 ml sour cream (schmand) or take normal double cream if you want; 50 ml full fat milk; 0.5 Tbspn white wine vinegar

A classic with Asperagus. Delicous and full of springtime and summer. A classic from Frankfurt - Germany

≈ 345 kcal · 15 g de protéines · 10 g de glucides · 27 g de lipides — estimation IA par portion

Ingrédients

Préparation

1
Combine the curdled milk, sour cream and full fat milk. Add oil, white pepper, salt and sugar to taste. Add the finely chopped herbs DO NOT USE a food processor this destroys the plant structure. Mix all together
2
Peel and chop the eggs and mix in the green sauce (make sure the eggs are cold before you use them. Now leave the sauce for a few hours to get the herbs to unfold their flavors. Use some of the herbs for decoration.

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