Green sauce

Sauces and Spices | German

Ingredients

50 grams common borage
50 grams chervil
50 grams watercress
50 grams parsley
50g saxifrage
50 grams sorrel
50 grams chive
lovage
lemon mint
10 hard-boiled eggs
3 tablespoons medium spicy mustard
salt
0.5 teaspoons white pepper
1 teaspoon sugar
3 tablespoons oil
750 milliliters yogurt
750 milliliters sour cream
100 milliliters milk
1 tablespoon white wine vinegar

Preparation method (receipt)

Mix the sour cream with yogurt, whisk gently, season with white pepper, mustard, salt, sugar, vegetable oil and white wine vinegar. Wash herbs, dry with paper towel, chop finely with special knife or scissors. Mix the sauce with herbs, crumbled boiled eggs, put in the fridge for several hours.

cucamber herbs chervil watercress parsley saxifrage watercress chive lovage lemon mint egg mustard salt white pepper sugar vegetable oil yogurt sour cream milk white wine vinegar