Remove all the herbs from the stems.
Roughly chop the herbs and put them in the blender.
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Elisakocht
99 Recipes
Medium
Easy
15 min
Spiciness
Medium
Difficulty
Easy
Time
15 min
Preparation
15 min
Cooking
None
300 grams
1
250 grams
250 grams
2
50 milliliters
2 teaspoons
1 teaspoon
1 dash
20 milliliters
Elisakocht
99 Recipes
Medium
Easy
15 min
Spiciness
Medium
Difficulty
Easy
Time
15 min
Preparation
15 min
Cooking
None
22 Views
5 months ago
Translated
Today it's all about a Hessian specialty: Frankfurt green sauce – or, as real Hessians call it, "Gri Soß". This sauce is not only a culinary delight, but also an integral part of Hessian tradition. Especially in spring, you can find the characteristic herb mixture in almost every supermarket. Its wonderfully fresh aroma makes it the perfect accompaniment to eggs and potatoes – a true classic that should not be missing on any plate!
Medium
Easy
15 min
Spiciness
Medium
Difficulty
Easy
Time
15 min
Preparation
15 min
Cooking
None
300 grams
1
250 grams
250 grams
2
50 milliliters
2 teaspoons
1 teaspoon
1 dash
20 milliliters
Remove all the herbs from the stems.
Roughly chop the herbs and put them in the blender.
Cut the shallot into rough pieces and add it to the blender along with the roughly chopped pickles.
Add sour cream, plain yogurt, pickle juice, mustard, salt, pepper, sugar, and white balsamic vinegar to the blender.
Chop all ingredients in the blender until the herbs are very fine and the sauce has a nice, even green color.
Season the sauce again if necessary.
Serve the green sauce as a dip or as an accompaniment to your favorite dish.
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