Grie sauce (green sauce) with eggs and fresh matjes

Today, I have actually discovered the original herbal mixture for the Frankfurter Grie Soß, that is, the well-known in Hesse and far beyond the borders of my greengrocer on the market.

Here in the Rhineland, where I live, you get these herbs in the perfect mix rather rare, even not to buy. I am a native of Hessen and have not eaten the green sauce for 40 years, but now - after seeing the herbs at the vegetable man - I immediately knew what to eat today!

All the other ingredients I had in the house, the matjes I got just right at the fishmonger and so I have started to prepare the sauce.


ingredients

For about 500 g of Greek sauce (green sauce)

  • 250 g herbal mixture, consisting of
  • Parsley, sorrel, chives
  • Chervil, borage, pimpinelle, cress
  • each cup sour cream, creme fraiche, sour cream and some sweet cream, all mixed to 500 g
  • 1 tbsp. Mild vinegar (apple cider vinegar)
  • 1 tbsp neutral oil (eg rapeseed oil)
  • Salt pepper
  • 1 hard-boiled egg

Supplement for 2 persons

  • 3 Matjes double fillets
  • 2 hard-boiled eggs
  • approx. 350 to 400 g of jacket potatoes

preparation

  1. The mentioned seven herbs are washed, cleaned and freed as thoroughly as possible from the thick and hard stems. Now all the herbs are as finely chopped! I emphasize this extra because many puree the herbs of understandable convenience in the blender. The green sauce is not pesto, you should see the herbs and taste good in the sauce. I know it does a little more work, but it definitely pays off for the right and original "bite" and taste.
  2. The crème fraîche, sour cream, sour cream and some of the sweet, unbeaten cream are now well mixed, vinegar and oil are also stirred in and pepper and salt are added as a seasoning.
  3. Now also the finely chopped herbs are underlined. The hard-boiled egg is now separated, egg yolks and egg whites are also minced and stirred under the sauce. Now she is allowed to pull through half an hour at room temperature.
  4. In the meantime, the boiled potatoes are boiled and peeled. The Matjes are now prepared on the plates and per person is still a halved, hard-boiled egg. The green sauce is stirred well and tasted again.

All ingredients are now ready to serve, the table is set and the Frankfurt specialty can be eaten with a good appetite.

Let it taste good!

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