Frankfurt green sauce

This sauce is traditionally made in the springtime when the herbs are at their most fragrant. It makes a lovely accompaniment to cold chicken.


  • 100g/3½oz mixed herbs (such as parsley, chives, cress, sorrel, chervil, borage and salad burnet)

  • 100g/3½oz soured cream

  • 100g/3½oz mayonnaise

  • ½ dill pickle, finely chopped

  • 2 free-range boiled eggs, finely chopped

  • 20g/¾oz finely chopped onion

  • 2 tsp German mustard

  • pinch sugar

  • ½ lemon, zest and juice

  • a little dill pickle water

  • salt and pepper

To serve
  • 300-400g/10½-14oz boiled potatoes

  • 8 free-range boiled eggs

Preparation method

  1. Finely chop all the herbs until they almost become a thick paste, then place in a large bowl.

  2. Mix in the soured cream and mayonnaise. Add the dill pickle, boiled egg and onion.

  3. Add the mustard, a pinch of sugar and a squeeze of lemon juice.

  4. Grate a little lemon zest into the bowl and add enough dill pickle water to loosen the mixture to the consistency of thick cream. Season with salt and pepper.

  5. Serve cold with boiled potatoes and two boiled eggs sliced in half.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4

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This recipe is from...

Rick Stein's German Bite bbc_two Rick Stein's German Bite

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