Frankfurter Grüne Sosse | Frankfurt Green Sauce — The Name

“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.

Making German-Style Green Sause in Texas

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.

Grüne Sosse 2013
Grüne Sosse 2013

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.

Frankfurter Gruene Sause | Frankfotter grie Soß
Frankfurter Gruene Sause | Frankfotter grie Soß

History and Story

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).

Eating Grüne Sosse and Boiled Quail Eggs in Frankfurt, Germany
Eating Grüne Sosse and Boiled Quail Eggs in Frankfurt, Germany

Last year, we tried a bechamel-based hot version of the sauce made with dry herbs from Frankfurt.

Hard-boiled eggs warmed up in Béchamel-based hot green sauce
Hard-boiled eggs warmed up in Béchamel-based hot green sauce

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.

Hot green sauce served in a bowl of mashed potatoes with a hard-boiled egg
Hot green sauce served in a bowl of mashed potatoes with a hard-boiled egg

About Green Ingredients

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.

  • WATERCRESS — slightly bitter, peppery, pungent flavor
  • BURNET — clean, crisp cucumber flavor
  • BORAGE — juicy, gentle cross between watermelon and cucumber flavor
  • SORREL — tart flavor
  • CHIVES — gentle cross between scallions and wild garlic flavor
  • PARSLEY — sweet-peppery, touch of anise, fresh, balances all flavors
  • CHERVIL — delcate hints of liquorice or aniseed, balances all flavors

About Other Ingredients

Schmandt, Sauerrahm, etc.

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.

7-Herb Green Sauce

Prep Time15 mins
Total Time15 mins
Course: Appetizer, Main Dish, Salad, Side Dish
Cuisine: German
Keyword: breakfast, dressing, eggs, greens, herb, lycooking, lyukum cooking lab, recipe, salad, sauce, vegetables
Servings: 10 servings (50g each)
Calories: 51kcal


for greens

  • 50 g watercress
  • 50 g burnet
  • 50 g borage
  • 50 g sorrel
  • 50 g parsley
  • 50 g chives
  • 50 g chervil

for dressing

  • 50 g mayonnaise Japanese, Kewpie, adjust to your taste
  • 100 g sour cream whole milk, or yogurt/skyr, adjust to your taste
  • 1 tsp kosher salt adjust to your taste
  • 0.5 tsp black pepper freshly ground, adjust to your taste


  • Wash, pat dry, and chop the herbs. You can use a knife or a food processor, depending on your preferences.
    Frankfurter Gruene Sause | Chopped Greens
  • In a bowl, combine the herbs and the dressing, season to your taste, mix well. Transfer into a container with a lid and refrigerate until ready to use. The sauce can be refrigerated for up to 3 days. You can served as soon as you made it, but I think it tastes better after a couple of hours in the fridge.
    Frankfurter Gruene Sause | Frankfotter grie Soß


Calories: 51kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 60mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g

Frankfurter Gruene Sause | Frankfotter grie Soß