|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 6g||22%|
|Total Sugars 6g|
|Vitamin C 37mg||183%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In Frankfurt dialect, this recipe for sour cream and herbs is called grie soβ. You can find the herbs used in this sauce packaged together and kitchen-ready in the Frankfurter region in Germany. No one else sells them like this, so you have to put together your own mixture if you do not live in the Frankfurt area.
These herbs in German are borretsch, kerbel, kresse, petersilie, pimpinelle, sauerampfer und schnittlauch (borage, chervil, cress, parsley, salad burnet, sorrel, and chives). Some of these herbs are difficult to find outside of Germany. You may become adept at gathering the herbs wild, or several seed companies sell the more unknown seeds, like borage and pimpernel (salad burnet).
This sauce is served cold over hard-cooked eggs or hot boiled potatoes.
2 large hard-cooked egg yolks
1 tablespoon neutral oil, such as walnut
1 to 2 teaspoons freshly squeezed lemon juice
2/3 cup quark
2/3 cup Greek yogurt
2/3 cup sour cream or crème fraîche
10 to 12 ounces fresh herbs, such as parsley, cress, chives, borage, salad burnet, sorrel, or chervil
Freshly ground black pepper, to taste
Salt, to taste
1 teaspoon freshly squeezed lemon juice, or to taste
4 medium boiled potatoes
8 large hard-cooked eggs
Gather the ingredients.
In a medium bowl, mash egg yolks with oil and mix to form a smooth paste. Add a teaspoon or two of lemon juice.
Mix in quark, yogurt, and sour cream. Add herbs and then season to taste with pepper, salt, and lemon juice.
Transfer to a food processor or blender and process until herbs are reduced to very small pieces and cream is bright green. You can choose to sieve the mixture into a bowl to remove large pieces of herb or egg yolk.
Serve cold over hot, boiled potatoes and hard-cooked eggs.
- Add dill or lemon balm.
- Try using this sauce as a bread dip or salad dressing.