Sunday, July 19, 2009

AmiExpat's Frankfurter Green Sauce Challenge!

9 comments
This week AmiExpat chose Frankfurter Green Sauce in her recipe challenge!! I am so convinced that you should make this recipe that I'm going to repost the recipe here this time, to save you having to decide whether to click the link.

Ingredients for 4 portions:

  • 1.2 kg (2.6 lbs) new potatoes (waxy sort - festkochend)
  • salt
  • 4 hard-boiled eggs
  • 1/8 liter (1/2 cup) oil
  • 3-4 T wine vinegar
  • 2 tsp spicy mustard
  • 150 g (5.3 oz) mixed herbs (chives/Schnittlauch, parsley/Petersilie, cress/Kresse, dill, chervil/Kerbel, borage/Borretsch, lovage/Liebstöckel, sorrel/Sauerampfer, burnet/Pimpernelle)
  • freshly ground white pepper
  • 1 pinch of sugar
Preparation time: about 30 minutes
Per portion: 600 calories
Directions:
  1. Wash and brush the potatoes well, cook in a little saltwater, or steam.
  2. In the meantime, prepare the sauce. Shell the hard-boiled eggs. Separate the egg yolks from the whites. Press the 4 egg yolks through a sieve, mix with the oil, vinegar and mustard until smooth.
  3. Wash the herbs and dry well on kitchen paper. With a large knife, chop them very finely. Stir the herbs into the egg yolk mixture with salt, pepper and the pinch of sugar to taste. Finely chop the egg whites and mix them into the sauce.
  4. Peel the potatos - or serve them unpeeled. Serve with the green sauce.
  • Variant: Refine by making with sour creme, yogurt, creme or créme fraîche, add chopped shallots.
  • Is most often served with beef!
  • Winter-tip: Use a frozen herb mix.
We first got interested in green sauce when we were visiting a friend and saw his mom preparing herbs to make it. We tried making it at home. We didn't know what herbs went in it, so Damon just asked the herb seller at the market to give him the right ones for green sauce and she put some together. It was delicious. I've also had it in restaurants, where it is usually great, although I've been disappointed a couple of times. The herbs used and their proportions are completely variable, so it can be tailored to your own preferences easily! We were really excited to try this new version of the recipe. Previous versions we've made didn't put the egg directly in the sauce.

Damon chose a pre-mixed bunch of herbs at the market this time. After looking through them he decided to also pick up a small bunch of chervil separately. The herbs included at least kress, dill, parsley, chives, and sorrel. There was also something we weren't sure about. It looked like mint but smelled like lemon. We chucked a bit of the dill - that's an herb one ought to be careful with, in my opinion - and washed and stemmed the rest. Chopping them was a messy affair as you can see in the photo on the left, but it was easy and went well other than the mess! I guess you could do this with a food processor. We didn't want to mess around with trying to shove the cooked egg yolks through a sieve so we mashed them well with a fork. We went on the careful side with the vinegar - 3 tablespoons. And, we let the potatoes cook slightly too long, hence they were not pretty (but still good - we ended up with regular instead of new potatoes).

Previous recipes we tried always included some kind of dairy aspect so Damon tested the sauce first without that addition. He decided it was necessary and added some creme fraiche into his sauce. You can see the difference with and without in the photo on the right. Some friends came to try this recipe with us and we put the creme fraiche on the table in case anyone else wanted to add some too. I thought the sauce was delicious both with and without the addition of the creme fraiche - I ended up adding it just to increase the volume of sauce! It seemed to barely be enough for four people.

I thought it was fantastic - among the best green sauce I've had if not the best. I would make this again. It's actually rather easy despite being a little intimidating theoretically. One of the friends who came to try it was very hesitant. She arrived early enough to watch us make it and was quite disturbed that the sauce wasn't cooked! By the way she looked at it I thought for sure she wouldn't eat it all. But, she was a convert by the end and was thinking she would try to make it at home herself.

MAKE THIS!

9 comments:

  1. I agree that this sauce was delicious! I just used Parsley and Scallions - and everyone loved it, especially my 7 y.o.!

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  2. The whole thing about Green Sauce is that it should be made from 7 different herbs and scallions are never, ever part of the mixture. The recipe as it is written in this cookbook is so odd and wrong. Having eaten and made this dozens and dozens of times over the last 22 years, seeing it on dozens of menus, I strongly advise looking for a different recipe. It always has some sort of dairy mix in it like sour cream or joghurt. It never has sugar in it. Eggs are never chopped up in it but served halved. Yes, you can use a blender to chop up the herbs, if you like. Sorry to be so particular about this, but it would be like someone saying they were making 7 layer salad and deciding it was ok to just use 2 ingredients and one of those 2 would not even be in the recipe!

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  3. Stephanie: Anything you can get your kids to eat is a great recipe :D

    Jo: Apparently eggs ARE chopped up in this recipe sometimes, otherwise this recipe wouldn't exist. I don't think the book said anything about scallions, but many of these herbs can be hard to find in the US so adaptation is necessary. Scallions and chives are related so it's not so crazy to go with that. The sugar is only a pinch, and are you so sure you know all the ingredients that were in it every time you ate it? ;) Anyway, we can call this recipe something else other than green sauce if it will stop ruining your whole day. :P

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  4. For the curious, some more info on green sauce!

    Wikipedia: http://bit.ly/gwb17

    A food blog: http://bit.ly/teRqA

    Everyone seems to have a different opinion about it. The first link says it has evolved and the addition of dairy is somewhat recent. It also calls it an emulsion of egg, so the eggs are chopped up in it. The second link insists on seven herbs and calls for the sauce to rest one hour, but the eggs are also chopped up in that one, and it says use of a blender is totally verboten. Interesting!!

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  5. Here's another!
    These are real Frankfurters, but they use dill despite the second link I gave insisting that "real" Frankfurters would sneer at the inclusion of dill:

    http://bit.ly/BeAvh

    But, it doesn't have the eggs in the sauce.

    One of my friends who came to eat it is half Italian and made the comparison to pesto, which I think is fairy apt.

    Seriously, this is one fascinating recipe.

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  6. I too love Gruene Sosse, and remember it fondly when my grandmother made it (she lived in a village near Frankfurt, so presumably fairly authentic). She only insisted that one needs to use 7 different herbs, but other than that, there are plenty of variations. I cannot get very many of the herbs here in Alaska, so I substitute plenty! I even use spinach... anything to make the # of herbs end up at 7!

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  7. Naturelady: Just another use of 7 as a mystic/lucky number! I found this recipe in all my searching online which offers suggestions for American substitutions for the herbs, since they're impossible to find:
    http://bit.ly/zPP6D
    They suggest parsley, chives, cress, grated cucumber, celery leaves, and baby spinach!

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  8. Oops, also they have the ideas of dill, dandelion greens, green onions, and cilantro! (Ew on that last one though.)

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  9. Cilantro would really change the flavor I think, hmmm, maybe if I make it again I'll try it though. That might be an interesting experiment.

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