Frankfurter Gruene Sauce (frankfurt Green Sau Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
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 tbsp: Cream,
2 tbsp: Mayonnaise,
3/4 cup: Low-fat 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
Directions:
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 doesnt 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 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.
Makes 2 - 3 cups.
From: THE CUISINES OF GERMANY by Horst Scharfenberg ISBN
0-671-63197-7. Poseidon Press, Simon & Schuster, New York. 1989.
Posted by: Karin Brewer, Cooking Echo, 7/92
Source from luhu.jp
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 doesnt 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 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.
Makes 2 - 3 cups.
From: THE CUISINES OF GERMANY by Horst Scharfenberg ISBN
0-671-63197-7. Poseidon Press, Simon & Schuster, New York. 1989.
Posted by: Karin Brewer, Cooking Echo, 7/92
Source from luhu.jp