Frankfurter Grüne Soße
Experience the fresh, herbaceous delight of Frankfurter Grüne Soße, a classic German cold herb sauce. This vibrant green condiment, bursting with seven distinct herbs, sour cream, and quark, offers a tangy and aromatic counterpoint to simple dishes. It's a taste of Hessian tradition, perfect for a light and flavorful meal.
Forkin eredeti receptje
- Teljes idő
- 50 p
- Adag
- 4
- Nehézség
- Könnyű
- Adagonként
- 216 kcal
Allergéninformáció: a következőket tartalmazhatja: tojás, tej, mustár és szulfitok. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.
Előkészítés
Hozzávalók
- 30 gfresh parsley, finely chopped
- 30 gfresh chives, finely chopped
- 30 gfresh chervil, finely chopped
- 30 gfresh borage, finely chopped
- 30 gfresh sorrel, finely chopped
- 30 gfresh garden cress, finely chopped
- 30 gfresh salad burnet, finely chopped
- 200 gsour cream
- 200 gquark
- 2 ek.mayonnaise
- 1 ek.lemon juice
- 1 tk.dijon mustard
- 0,5 tk.salt
- 0,25 tk.black pepper, freshly ground
Eszközök
Chef's knife · Cutting board · Medium mixing bowl · Whisk · Rubber spatula · Salad spinner (opcionális)
Elkészítés
Lépésről lépésre
- 1
Gather all fresh herbs: parsley, chives, chervil, borage, sorrel, garden cress, and salad burnet.
Körülbelül 1 p
A szakács megjegyzése: Ensure you have all seven traditional herbs for an authentic flavor profile. If one is unavailable, you can slightly increase the quantity of another mild herb like parsley or chives.
- 2
Rinse all the fresh herbs thoroughly under cold running water to remove any dirt or debris.
Körülbelül 2 p
A szakács megjegyzése: Gently swish the herbs in a bowl of cold water to dislodge soil, then lift them out rather than draining directly, which can leave grit behind.
- 3
Pat the washed herbs completely dry with a clean kitchen towel or spin them in a salad spinner.
Körülbelül 2 p
A szakács megjegyzése: Removing excess moisture is crucial to prevent the sauce from becoming watery and to ensure the herbs retain their vibrant color and flavor.
- 4
Finely chop all the dried herbs by hand using a sharp chef's knife.
Körülbelül 8 p
A szakács megjegyzése: Hand-chopping helps retain the herbs' texture and prevents them from bruising, which can happen with a food processor if over-processed. Aim for a fine, consistent mince.
- 5
In a medium mixing bowl, combine the sour cream, quark, and mayonnaise.
Körülbelül 1 p
A szakács megjegyzése: Quark provides a unique tangy and creamy texture. If unavailable, a thick Greek yogurt can be a substitute, though the flavor will differ slightly.
- 6
Add the fresh lemon juice and Dijon mustard to the cream mixture, then whisk until thoroughly combined and smooth.
Körülbelül 1 p
A szakács megjegyzése: The lemon juice brightens the sauce, while Dijon mustard adds a subtle piquant note that complements the herbs.
- 7
Gently fold the finely chopped herbs into the cream mixture using a spatula, ensuring they are evenly distributed throughout the sauce.
Körülbelül 1 p
A szakács megjegyzése: Fold gently to avoid bruising the herbs, which can diminish their fresh flavor and vibrant color.
- 8
Season the sauce with salt and freshly ground black pepper, starting with the recommended amounts and adjusting to your preference.
Körülbelül 1 p
A szakács megjegyzése: Taste the sauce after initial seasoning and adjust as needed. Remember that flavors will meld and deepen during chilling.
- 9
Cover the bowl tightly with plastic wrap or a lid and refrigerate the Frankfurter Grüne Soße for at least 30 minutes.
Körülbelül 30 p
A szakács megjegyzése: Chilling allows the distinct flavors of the herbs to meld beautifully with the creamy base, resulting in a more harmonious and delicious sauce. For optimal flavor, chill for 1-2 hours.
Adagonként
Tápérték
- Kalória
- 216,3kcal
- Fehérje
- 7,9g
- Szénhidrát
- 6,3g
- Zsír
- 18,3g
- Rost
- 1,1g
- Cukor
- 2,8g
A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.
Őrizd meg frissen
Frankfurter Grüne Soße is traditionally served with boiled potatoes and hard-boiled eggs, often accompanied by schnitzel or fish. For a lighter meal, it's excellent as a dip for fresh vegetables or spread on crusty bread. A crisp, dry Riesling or a light pilsner would pair wonderfully with its fresh, tangy flavors.
Store leftover Frankfurter Grüne Soße in an airtight container in the refrigerator.
This is a cold sauce and should not be reheated. Serve directly from the refrigerator.