Serves 4
15 min
Grüne Sosse (German Green Sauce)
Recipe GLPR0ab5b6f88ed159
A vibrant traditional German herb sauce made with fresh parsley, watercress, sorrel, and chives blended with creamy Greek yogurt, sour cream, and buttermilk. Enriched with a hard-boiled egg yolk and finished with walnut oil and fresh lemon juice, this bright green condiment is perfect alongside boiled potatoes, fish, or cold meats.
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Ingredients
2 cups packed fresh parsley
1 1/2 cups packed fresh watercress
1 cup fresh chives, finely chopped
1 cup packed fresh sorrel
1/2 cup buttermilk
1/2 cup plain Greek yogurt
1/2 cup sour cream
1 1/2 teaspoons walnut oil
1 hard-boiled egg yolk
2 tablespoons fresh lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste
Directions
Finely chop the parsley, watercress, sorrel, and chives (if not already chopped). Measure out the packed herbs and set aside.
In a blender or food processor, combine the chopped parsley, watercress, sorrel, and chives.
Add the buttermilk, Greek yogurt, and sour cream to the blender.
Add the hard-boiled egg yolk, fresh lemon juice, and walnut oil to the mixture.
Blend on medium speed until the sauce is smooth and uniformly bright green, approximately 1–2 minutes. Scrape down the sides as needed.
Season with kosher salt and freshly ground black pepper to taste, stirring gently to incorporate.
Transfer to a serving bowl or container. Use immediately or refrigerate for up to 2 days. Stir gently before serving.
