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Frankfurt Green Sauce

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Frankfurt Green Sauce

Postby herbidacious » Wed Jun 16, 2021 3:10 pm

Iwould like to make this tonight. Has anyone made it, and if so which recipe did they use?
There are countless ones online, and most agree on the herb combination, but everything else varies rather.

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Re: Frankfurt Green Sauce

Postby karadekoolaid » Wed Jun 16, 2021 6:38 pm

First time I´ve ever heard of it, Herbie.
I just looked online and I think I´d go with whatever looks like the most reliable. OR you can do what I once did with a request for "Cajun Rub": I compared a dozen recipes, then prepared the mix with all the most common elements.

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Re: Frankfurt Green Sauce

Postby Amyw » Wed Jun 16, 2021 7:04 pm

I’m sure Gil has posted a recipe before if you search

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Re: Frankfurt Green Sauce

Postby jeral » Wed Jun 16, 2021 7:34 pm

I'd check out the list of ingredients in a bought version which arguably will be lowest common denominator of a mixture that meets most expectations.

How on earth do you have the unusual or obscure herbs? Grown, bought in advance?

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Re: Frankfurt Green Sauce

Postby herbidacious » Wed Jun 16, 2021 8:38 pm

Well I have sorretl, salad burnet and borage growing in my herb patch and I managed to buy a big bunch of cherbvil.

However the next question may be what to do witha big bunch of chervil as I am not sure i have enough salad burnet to harvest. The sorrel and borage aren't looking as plentiful as I thought either :(

I should have checked. It will happen at some point this summer though. I have chervil plants on order. I think...

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Re: Frankfurt Green Sauce

Postby liketocook » Wed Jun 16, 2021 8:44 pm

Chervil pesto herbi?

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Re: Frankfurt Green Sauce

Postby karadekoolaid » Thu Jun 17, 2021 1:31 am

Dry it. Hang it in a bunch outside the back door, or spread it out on a tray in a very low oven.

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Re: Frankfurt Green Sauce

Postby scullion » Thu Jun 17, 2021 1:53 am

or freeze it.

i put it (fresh) in green mixed salad - lovely.

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Re: Frankfurt Green Sauce

Postby ZeroCook » Thu Jun 17, 2021 6:11 am

Amyw wrote:I’m sure Gil has posted a recipe before if you search

She has :D
viewtopic.php?f=3&t=3960&p=107847&hilit=+green+sauce+#p107847

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Re: Frankfurt Green Sauce

Postby Gillthepainter » Thu Jun 17, 2021 9:07 am

Indeedy, I make it often.

Sorrel, borage, lovage, burnett, basil, chives, parsley, are the traditional

To answer the question how you get the herbs, you grow them like Herbi does.

Or you use parsley, basil, tarragon, chives, cress, dill, chervil
with mustard, one boiled egg, soured cream & mayonnaise, lemon juice, garlic optional

Image

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Re: Frankfurt Green Sauce

Postby herbidacious » Thu Jun 17, 2021 11:03 am

I did do a search (I always do before starting a new topic) but oddly it didn't come up (or maybe was buried a few pages down.)
Any suggestions for relative quantities, Gill?

I don't have much salad burnet but I could probably make a small amount with all the right herbs in it. I have some Pembrokeshire new potatoes to eat it with :)

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Re: Frankfurt Green Sauce

Postby Gillthepainter » Thu Jun 17, 2021 11:22 am

Sure thing. Now I don't like lovage, so if you are the same, switch it for another soft herb.

for a large bowl as in the pic:
go easy on the tarragon, use half as much as other herbs - better still, use your chervil.

One boiled egg, 1 teasp mustard, half juice lemon, tiny bit of garlic rub a clove round the bowl, 2 tablesp creme fraiche, 5 tablesp mayo.
s & p.

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Re: Frankfurt Green Sauce

Postby herbidacious » Thu Jun 17, 2021 1:07 pm

Thanks. What quantity of herbs (roughly)?

I'd like to attempt the traditional one first. (My tarragon is not quite ready to be cropped yet, I think. I don't have lovage any more. I really need to get my herb patch in order...)

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Re: Frankfurt Green Sauce

Postby Gillthepainter » Thu Jun 17, 2021 2:41 pm

a lot, Herbiness.
2 large fists full, chopped up finely with the boiled egg. It's very herby.

And don't make it garlicky - I miss it out, but it's not a garlic sauce by any means.

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Re: Frankfurt Green Sauce

Postby Amyw » Thu Jun 17, 2021 10:24 pm

What do you serve it with , I was thinking salmon would be good

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Re: Frankfurt Green Sauce

Postby herbidacious » Thu Jun 17, 2021 10:48 pm

Hot boiled new potatoes and hard boiled eggs seem to be traditional. I think it's more of a salad sauce than a meat/fish one, but I guess you can do what you want with it.

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Re: Frankfurt Green Sauce

Postby karadekoolaid » Fri Jun 18, 2021 4:59 am

I´d agree with Amy on the salmon.
But a plate of grilled - or fried -vegetables sounds good too.

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Re: Frankfurt Green Sauce

Postby Gillthepainter » Fri Jun 18, 2021 7:23 am

Pork and ham.
Eggs. It's fantastic with eggs.

It a funny sauce that doesn't go with chicken really. Nor lamb.

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Re: Frankfurt Green Sauce

Postby herbidacious » Sat Jun 19, 2021 9:25 pm

Ironically, I just had to go to two shops to get the more mundane herbs, and still couldn't find any cress.

mind you Sainsbury's had gone back into early Covid status with swathes of empty shelves.

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Re: Frankfurt Green Sauce

Postby Earthmaiden » Sun Jun 20, 2021 1:12 pm

Have you tried it yet, Herbi? It sounds nice and quite versatile both with uses and ingredients. I wondered why Frankfurt but it seems a German tradition. It reminds me of the dressing that a friend who married a German POW from East Germany used on the wonderful potato salad she'd learned from her MIL.

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