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.
O rețetă originală de Forkin
- Durată totală
- 50 min.
- Porții
- 4
- Dificultate
- Ușoară
- Per porție
- 216 kcal
Informații despre alergeni: poate conține ouă, lapte, muștar și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
- 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 lingurămayonnaise
- 1 lingurălemon juice
- 1 lingurițădijon mustard
- 0,5 lingurițăsalt
- 0,25 lingurițăblack pepper, freshly ground
Ustensile
Chef's knife · Cutting board · Medium mixing bowl · Whisk · Rubber spatula · Salad spinner (opțional)
Mod de preparare
Pas cu pas
- 1
Gather all fresh herbs: parsley, chives, chervil, borage, sorrel, garden cress, and salad burnet.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 8 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 30 min.
Nota bucătarului: 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.
Per porție
Valori nutriționale
- Calorii
- 216,3kcal
- Proteine
- 7,9g
- Carbohidrați
- 6,3g
- Grăsimi
- 18,3g
- Fibre
- 1,1g
- Zahăr
- 2,8g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.