Frankfurter Gruene Sauce (frankfurt Green Sauce) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Mixed herbs, (parsley,
2 tbsp: Mayonnaise,
-chives, chervil, borage,
3/4 cup: Low-fat cottage cheese,
-dill,
-, (pressed through a fine
Spinach greens, watercress,
-sieve,
-tarragon, basil,
In order to smooth curds),
Pimpernel),
Ground white pepper,
1 cup: Sour cream or plain yogurt,
Small pinch of sugar,
2 small: Onions. coarsely chopped,
1: To 2 eggs, hardboiled and
2 tbsp: Cream,
-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 Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN.
From: Dale Shipp
Date: 05-22-96 (F) Cooking
Source from luhu.jp
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 Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN.
From: Dale Shipp
Date: 05-22-96 (F) Cooking
Source from luhu.jp