Frankfurter Gruene Sauce (Frankfurt Green Sauce)
Yield
2 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
mixed herbs
|
* |
| 1 | cup |
sour cream
|
|
| 2 | small |
onions
coarsely chopped |
|
| 2 | tablespoons |
cream
|
|
| 2 | tablespoons |
mayonnaise
|
|
| ¾ | cup |
cottage cheese (low-fat 1%)
pressed through a fine sieve |
|
| 1 | x |
white pepper
ground |
*
|
| 1 | pinch |
sugar
|
*
|
| 2 | large |
eggs
hardboiled and coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
mixed herbs
|
* |
| 237 | ml |
sour cream
|
|
| 2 | small |
onions
coarsely chopped |
|
| 3E+1 | ml |
cream
|
|
| 3E+1 | ml |
mayonnaise
|
|
| 177 | ml |
cottage cheese (low-fat 1%)
pressed through a fine sieve |
|
| 1 | x |
white pepper
ground |
*
|
| 1 | pinch |
sugar
|
*
|
| 2 | large |
eggs
hardboiled and coarsely chopped |
|
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.
