Serves 6
27 min
The Semi-German Green Sauce
Recipe GLPRdfc035f2a76ba1
A vibrant, herb-forward sauce inspired by German green sauce (Grüne Soße). Fresh sorrel, chives, parsley, dill, and tarragon are blended with creamy Greek yogurt, crème fraîche, and buttermilk, then finished with chopped hard-boiled eggs and a drizzle of sunflower oil. This versatile condiment is rich, tangy, and bursting with fresh herb flavor—perfect alongside roasted vegetables, grilled meats, or boiled potatoes.
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Ingredients
2 cups Sorrel, packed
1½ cups Fresh chives, packed
1 cup Fresh parsley, packed
½ cup Fresh dill, packed
¼ cup Fresh tarragon, packed
7 tablespoons Greek yogurt
7 tablespoons Crème fraîche
5 tablespoons Buttermilk
4 Hard-boiled eggs
2 tablespoons Sunflower oil
Salt, to taste
Freshly ground black pepper, to taste
Directions
If the hard-boiled eggs are not already prepared, gently place eggs in a pot of cold water. Bring to a rolling boil, then remove from heat, cover, and let sit for 10 to 12 minutes until fully cooked. Transfer to an ice bath to cool completely, then peel and set aside.
Roughly chop the sorrel, chives, parsley, dill, and tarragon into large pieces. Add them to a blender or food processor.
Add the Greek yogurt, crème fraîche, and buttermilk to the blender. Pulse until the herbs are finely chopped and the mixture is well combined but still slightly textured—do not over-blend, as you want some herbaceous flecks visible.
Chop the cooled hard-boiled eggs into small dice and fold them gently into the herb mixture.
Drizzle in the sunflower oil and stir to combine. Season generously with salt and freshly ground black pepper to taste.
Transfer the sauce to a serving bowl or storage container. Refrigerate until ready to serve. The sauce keeps well for up to 3 days in an airtight container.
