“You can only call it Frankfurter when the herbs used for the sauce were grown in Frankfurt at a special Green Sauce Farm. They own the brand now. This applies to all local producers/growers. Instead, you can name it the 7-Herb Sauce. Or Green Sauce at your best preference.” — advised me my friend from Frankfurt.
I remember how difficult it was for me to recreate Grüne Sosse in Texas 6 years ago (my posting in Russian about it). Two herbs with fresh cucumbery aroma — borage and burnet — were impossible to find. Since they were not available at any stores or farmers markets, and I tried to grow them, unsuccessfully. Finally, I gave up and replaced them with finely diced cucumber.
Who knew a few years later I would find both of them grown by Livin’ Organics farm right here in Spicewood and available almost regularly! This season, Frankfurt-style green sauce is a delicacy I can enjoy more than once during the season.
For historical roots and background, please see my friend’s posting FRANKFURT GREEN SAUCE AND CULTURE OF THE CITIES. For the last few years, we’ve been exploring, making, and eating different versions of green sauce both in Germany and Texas (just in case you don’t know about German heritage in Central Texas, that’s why).
Last year, we tried a bechamel-based hot version of the sauce made with dry herbs from Frankfurt.
Mashed potatoes were served on a plate in the shape of a bowl. That potato bowl was filled with the hot sauce and a boiled egg. It was a brilliant way to plate this sauce.
Let’s talk about greens used in this recipe from the flavor point of view. Though all of them can be described as mild and refreshing, each herb brings its specific note to the complex bouquet. All herbs are used in equal amounts.
One of my German friends says Grüne Sosse is a higher-calorie modification of Italian salsa verde. As if herbs, vinegar, and olive oil was not enough for Germans to survive in colder climate, and they added eggs and fatty cream. Per about 5 oz of chopped herbs, a typical recipe includes 1) 3.5 oz of schmandt (24% milk fat) and 2) 3 eggs + 3.5 oz vegetable oil + 3 tbsp white wine vinegar + 2 tsp mustard. Does the second part remind you something? Exactly! It’s mayonnaise.
It’s hot and sunny in Texas most of the year, and the ratio of herbs to the mix of sour cream and mayo is different in my recipe. I go for more herbs and less fat. I also skip making mayo and use my favorite Kewpie. In my opinion, this sauce is the best served with soft-boiled eggs and boiled Yukon Gold potatoes. If you want to add proteins, consider seafood — fried or roasted fish, smoked salmon, seared sea scallops, etc.