Frankfurt Green Sauce

This dish is the perfect compliment to apfelwein. The color is beautiful. Almost disgustingly so. It is a simple. light dish perfect for the approaching hot weather. It was Goethe's favourite dish some believe invented by his mother.

The recipe I used is from Epicurous. The recipe calls for quark, which is a type of white soft cheese used in many dishes in Europe but is not so common in the United States. This recipe gives you the option of using ricotta which worked really well for me.






Ingredients:
Herbs needed
•Parsley (Petersilie)
•Chives (Schnittlauch)
•Pimpernell (Pimpinelle)
•Borage (Borretsch)
•Chervil (Kerbel)
•Sorrel (Sauerampfer)
•Dill (Dill)
•Garden cress (Kresse) Less important are:
•Tarragon (Estragon)
•Melissa (Melisse)

2 cups Quark or Ricotta
1,5 cup sour cream
1 cup Yoghurt
2 Spring Onions
1 table spoon mustard.
1 table spoon Lemon juice
Salt, Pepper

Preparation: For the right mix of herbs it needs a bit of trying. In Frankfurt, GER you can get the herbs in the supermarket.Rinse the herbs thoroughly, mince them (except for Chives and Spring Onions) in the mixer with the other ingredients, or mince them with a big knife. Mince the onions and chives or cut them in to tiniest dices. Mix all together in a bowl and give it the final taste after one hour in the fridge.
Read More http://www.epicurious.com/recipes/member/views/FRANKFURT-GREEN-SAUCE-50033853#ixzz1IcTvacjl

Like I said, simple. I used a food processor to mince the herbs and to blend the sauce nicely. The total amount of herbs used should be somewhere between 2 1/2 and 3 cups. You can play around with the herbs to get your desired taste. I use a lot of dill. Hard boil a few eggs and boil some potatoes. Once cooked, peel the eggs and let them cool for a few minutes before cutting them in half and pouring the sauce over them as well as the cooled potatoes. I cooked some red cabbage as a side dish this time. It also makes for a delicious sauce for schnitzel.