Frankfurt Green Sauce
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- herbidacious
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- Joined: Sat Mar 28, 2020 4:02 pm
Frankfurt Green Sauce
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.
There are countless ones online, and most agree on the herb combination, but everything else varies rather.
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Frankfurt Green Sauce
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.
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.
Re: Frankfurt Green Sauce
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?
How on earth do you have the unusual or obscure herbs? Grown, bought in advance?
- herbidacious
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- Joined: Sat Mar 28, 2020 4:02 pm
Re: Frankfurt Green Sauce
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...
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...
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Frankfurt Green Sauce
Chervil pesto herbi?
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Frankfurt Green Sauce
Dry it. Hang it in a bunch outside the back door, or spread it out on a tray in a very low oven.
Re: Frankfurt Green Sauce
Amyw wrote:I’m sure Gil has posted a recipe before if you search
She has
viewtopic.php?f=3&t=3960&p=107847&hilit=+green+sauce+#p107847
- Gillthepainter
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- Location: near some lakes
Re: Frankfurt Green Sauce
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
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
- herbidacious
- Posts: 4598
- Joined: Sat Mar 28, 2020 4:02 pm
Re: Frankfurt Green Sauce
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
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
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Frankfurt Green Sauce
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.
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.
- herbidacious
- Posts: 4598
- Joined: Sat Mar 28, 2020 4:02 pm
Re: Frankfurt Green Sauce
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...)
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...)
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Frankfurt Green Sauce
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.
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.
- herbidacious
- Posts: 4598
- Joined: Sat Mar 28, 2020 4:02 pm
Re: Frankfurt Green Sauce
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.
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Frankfurt Green Sauce
I´d agree with Amy on the salmon.
But a plate of grilled - or fried -vegetables sounds good too.
But a plate of grilled - or fried -vegetables sounds good too.
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Frankfurt Green Sauce
Pork and ham.
Eggs. It's fantastic with eggs.
It a funny sauce that doesn't go with chicken really. Nor lamb.
Eggs. It's fantastic with eggs.
It a funny sauce that doesn't go with chicken really. Nor lamb.
- herbidacious
- Posts: 4598
- Joined: Sat Mar 28, 2020 4:02 pm
Re: Frankfurt Green Sauce
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.
mind you Sainsbury's had gone back into early Covid status with swathes of empty shelves.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Frankfurt Green Sauce
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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