Select all culinary herbs, rinse thoroughly and drain. Together with the peeled onions weigh or chop quite finely and fill into a large bowl. Mix with vinegar, oil, sour cream or crème fraiche and yogurt, season with salt and pepper. Cover and place in a cool place for at least! 1 hour to infuse. Then roughly chop the hard-boiled eggs and fold in. Season again with salt, pepper and maybe a little bit of sugar, infuse for about 15 minutes and serve with cooked, peeled potatoes.
Info: There are different ways of preparing the Frankfurt Green Sauce, which has become famous throughout Hesse. For example, you can separate the hard-boiled egg yolks, pass them through a sieve, stir them first with vinegar and oil, and then add all the other ingredients. It is also possible to make recpete with oil instead of sour whipped cream. Our recipe is a proven and popular family recipe for many years. In any case, the mixture of at least seven fresh herbs is indispensable.
In the Frankfurt area, the kitchen herbs in the right composition are offered ready-packed in spring and summer at weekly markets and in vegetable stores as Frankfurter Grüne Sauce. In many families, the Green Sauce, together with boiled, peeled potatoes, is the traditional meal on Maundy Thursday. However, it tastes just as excellent in the summer with cold cooked
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