Photo: Sara Cervera
Frankfurt green sauce recipe
13 ingredients
30 min + 10 min
Serves 4
openrecipes
This sauce is traditionally made in the springtime when the herbs are at their most fragrant. It makes a lovely accompaniment to cold chicken.
Estimated Nutrition (whole recipe, rough)
408
Calories
13g
Protein
11g
Fat
67g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g/3½oz mixed herbs
- 100g/3½oz soured cream
- 100g/3½oz mayonnaise
- ½ dill pickle
- 2 free-range boiled eggs
- 20g/¾oz finely chopped onion
- 2 tsp German mustard
- pinch sugar
- ½ lemon
- a little dill pickle water
- and pepper salt
- 300-400g/10½-14oz boiled potatoes
- 8 free-range boiled eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes