Recipe - Frankfurter Gruene Sauce (Frankfurt Green Sau

3 cup Mixed herbs (parsley,
chives, chervil, borage,
dill,
Spinach greens, watercress,
tarragon, basil,
Pimpernel)
1 cup Sour cream or plain yogurt
2 small Onions. coarsely chopped
2 tablespoon Cream
2 tablespoon Mayonnaise
Three fourths cup Lowfat cottage cheese
(pressed through a fine
sieve
In order to smooth curds)
Ground white pepper
Small pinch of sugar
1 To 2 eggs, hardboiled and
coarsely chopped

Choose all or merely a selection of the herbs and greens mentioned in the
list of ingredients (using the tarragon more sparingly than the others.)
Wash them 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
puree 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 puree in order to give
the sauce a little bite. Stir in as much mayonnaise and lowfat 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.

Makes 2 3 cups.

From: THE CUISINES OF GERMANY by Horst Scharfenberg ISBN 0671631977.
Poseidon Press, Simon & Schuster, New York. 1989. Posted by: Karin Brewer,
Cooking Echo, 7/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini