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Frankfurter Gruene Sauce (Frankfurt Green Sauce)

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Recipe

 

Yield

2 servings

Prep

20 min

Cook

0 min

Ready

20 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 cups mixed herbs
*
1 cup sour cream
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2 small onions
coarsely chopped
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2 tablespoons cream
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2 tablespoons mayonnaise
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¾ cup cottage cheese (low-fat 1%)
pressed through a fine sieve
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1 x white pepper
ground
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1 pinch sugar
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2 large eggs
hardboiled and coarsely chopped
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml mixed herbs
*
237 ml sour cream
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2 small onions
coarsely chopped
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3E+1 ml cream
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3E+1 ml mayonnaise
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177 ml cottage cheese (low-fat 1%)
pressed through a fine sieve
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1 x white pepper
ground
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1 pinch sugar
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2 large eggs
hardboiled and coarsely chopped
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Directions

Wash the herbs thoroughly and drain on paper towels.

Coarsely chop the greens; loosely packed, they should amount to about 3 cups altogether.

Take 2 cups of the greens, combine with the sour cream or yogurt and the onions, and purée in the blender or processor; add a few tablespoons of cream if it doesn't seem to be fluid enough.

The rest of the greens should just be finely chopped and stirred in a mixing bowl with the purée in order to give the sauce a little bite.

Stir in as much mayonnaise and low-fat cottage cheese as it takes to produce a smooth, creamy sauce.

Season with salt, pepper, and a very little sugar.

The hardboiled eggs can either be mixed in with the sauce or strewn over it as a garnish.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 349g (12.3 oz)
Amount per Serving
Calories 49069% from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 20g 98%
Trans Fat 0g
Cholesterol 279mg 93%
Sodium 250mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 43g
Vitamin A 23% Vitamin C 11%
Calcium 24% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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