Serves 4
20 min
Grüne Sosse (German-Style Green Sauce)
Recipe GLPR00bf22017fe081
A vibrant, herbaceous condiment from Frankfurt, Germany. This creamy green sauce combines blanched fresh herbs—parsley, watercress, chives, and sorrel—with a smooth base of buttermilk, Greek yogurt, and sour cream. Finished with egg yolk, walnut oil, and bright lemon juice, it's the perfect accompaniment to boiled potatoes, fish, or roasted vegetables.
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Ingredients
2 cups packed fresh parsley
1 1/2 cups packed fresh watercress
1 cup finely chopped fresh chives
1 cup packed fresh sorrel
1/3 cup buttermilk
1/3 cup plain Greek yogurt
1/3 cup sour cream
1 1/2 teaspoons walnut oil
1 hard-boiled egg yolk
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper to taste
Directions
Bring a large pot of salted water to a boil. Add the parsley, watercress, chives, and sorrel. Blanch for 2 minutes until the herbs are tender and bright green, then immediately transfer to a bowl of ice water to halt cooking. Let cool completely, then drain well and gently squeeze out excess moisture with paper towels.
Transfer the blanched herb mixture to a food processor or blender.
Add the buttermilk, Greek yogurt, and sour cream to the food processor with the herbs.
Add the hard-boiled egg yolk, walnut oil, and fresh lemon juice to the mixture.
Pulse or blend until the sauce reaches a smooth, creamy consistency with no large herb pieces remaining.
Season generously with kosher salt and freshly ground black pepper to taste. Stir gently to combine and adjust seasonings as needed.
Transfer to a serving bowl and refrigerate until ready to serve. The sauce may be made up to 2 days in advance.
