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1
Boil the egg and mash with a fork or mince.
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2
Wash the Grune Soe spring herbs and pat dry.
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3
Finely chop with a knife (to make sure your sauce turns out smooth).
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4
Remove the hard stalks of the Borretsch and Petersilie.
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5
Stir the sour cream in a bowl until smooth.
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6
Add the yogurt, mustard, and lemon juice.
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7
Add the boiled egg and Grune Soe herbs.
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8
Season with salt and pepper.
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9
Chill in the refrigerator for about 30 minutes to finish.
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10
For the Grune Soe herbs, I used Petersilie (parsley), Kerbel (chervil), Kresse (watercress), and Borretsch (borage).
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11
I also added Pimpinelle (salad burnet), Sauerampfer (sorrel), and Schnittlauch (chives) for a total of 7 kinds of herbs.
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12
The real thing doesn't use yogurt, but rather Schmand (a high-fat cream made from heavy cream).
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13
Use it when a recipe calls for mayonnaise and mustard.
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14
Use it on a schnitzel for a true Frankfurt dish.
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15
It's great on sauteed potatoes and boiled eggs.
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16
It's great for German-style sausages as well.
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17
You can put it on many kinds of food for a fashionable meal.
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18
Try it with some cold pasta topped with walnuts.
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19
It makes a fashionable dish.
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20
Try it on sliced potatoes.
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21
Garnish with tomatoes and walnuts to finish.
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22
Northern Hessen recipe: use dill in place of chervil and watercress.
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23
Use Schmand instead of yogurt and mustard.
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24
This is a seven-herb soup.
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25
If you add cream, it will have a mild flavor.
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26
It also goes well with paprika pesto pilaf.
