By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
114 cal · 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.
Comments
Watercress and sorrel are the real hurdles here—most Charlotte chains don't stock them reliably, and you'll likely need a trip to Harris Teeter's specialty produce section or an ethnic market to find both. Walnut oil adds another hunt, typically in the specialty aisle, and these specialty ingredients drive the per-serving cost well above what a simple herb sauce would run. The 20-minute time is honest for mixing, but assumes you already have chives, parsley, and the dairy staples on hand. This is a showstopping condiment for roasted meats or vegetables, keeps beautifully in the refrigerator for 3–4 days, and makes a small batch go a long way—worth the extra stop if you're cooking for company or want a make-ahead side that stands out.
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