Do you know that feeling when the first day of spring has finally arrived? When you wake up from the birds chirping and it is already bright outside. You open the windows and feel the fresh and cooling yet somehow pleasant air coming in? When the streets turn a little greener and daffodils are popping up everywhere?
Well, this easy recipe for the famous Frankfurt green sauce is just perfect for those kind of days. Plus, it only takes 10 minutes to make, you’ll need only 4 ingredients and it is much lighter than the original (non-vegan) version.
And even if it is not that kind of beautiful day in spring, this sauce will brighten your day and make you feel like it is summer already!
7 Herbs to Make Famous Frankfurt Green Sauce
Traditionally, Frankfurt green sauce is made with seven herbs. During spring and summer, you will be able to buy those herbs fresh and readily put together. But do not worry, you can always get a frozen pack of “seven herbs for green sauce”.
Parsley: one of the more common herbs in this dish
Chives: the chives really gives it a fresh note
Chervil: sometimes referred to as french parsley
Borage: don’t worry if you have never heard about this herb before – I hadn’t either
Sorrel: this herb adds some nice acidity
Garden cress: I love the subtle spice this herb adds to the sauce
Salad burnet: a very delicate, beautiful looking herb
One Word of Caution
This sauce is super easy to make – you don’t even need a saucepan. Just put all of the ingredients into a food processor and blend away. One word of caution here – don’t make the same mistake that I did. As you can see in the picture above, I clearly overestimated the capacity of my blender (this is not even a quarter of all the herbs I used). But then again – just make it in two batches.
In Frankfurt, Easter is typically the first time of the year when we eat this sauce. Specifically, on “Gründonnerstag” (Holy Thursday), the thursday before Easter which makes perfect sense since it translates to “Green Thursday”. We traditionally serve this sauce with boiled potatoes but I can imagine it would also go well with carrots, noodles or even on a salad.
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Famous Frankfurt Green Sauce
– 1 big bunch of herbs for green sauce
– 500g soy yoghurt
– 500g soy yoghurt
– juice of 1/2 lemon
– 2 tbsp mustard
- If using fresh herbs, wash herbs thoroughly and pat dry.
- Add all ingredients to a food processor and mix until the sauce is smooth and a vibrant green color.
- Place in fridge for 1-2 hours so the flavours can develop.
- Traditionally, this sauce is served cold with boiled potatoes.
Frankfurt green sauce is made with parsley, chives, chervil, borage, sorrel, garden cress and salad burnet.
Don t have a food processor? Alternatively, you can finely chop the herbs and simply mix all the ingredients in a bowl.