Ingredients for 4 portions:
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.
Per portion: 600 calories
- 1.2 kg (2.6 lbs) new potatoes (waxy sort - festkochend)
- 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
Per portion: 600 calories
- Wash and brush the potatoes well, cook in a little saltwater, or steam.
- 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.
- 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.
- Peel the potatos - or serve them unpeeled. Serve with the green 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.