Green Sauce Grne Sauce
Brighten up your table with the vibrant and herbaceous flair of Green Sauce Grne Sauce, a traditional German-inspired recipe that’s a celebration of fresh garden herbs. Bursting with an aromatic blend of parsley, chives, chervil, borage, sorrel, cress, and dill, this creamy sauce is perfectly balanced with tangy Greek yogurt, rich sour cream, and a hint of honey for subtle sweetness. Finished with grated hard-boiled eggs and a splash of zesty lemon juice, it’s an ideal pairing for boiled potatoes, grilled meats, or crisp veggies. Ready in just 30 minutes (plus some chill time to enhance those bold flavors), this refreshing green sauce is a versatile, nutrient-packed companion for any meal. Perfect for spring and summer menus, bring a taste of Europe to your kitchen with this easy-to-make delight!
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Recipe Information
Ingredients
- 50 grams Parsley
- 50 grams Chives
- 25 grams Chervil
- 25 grams Borage
- 25 grams Sorrel
- 25 grams Cress
- 25 grams Dill
- 300 grams Greek yogurt
- 200 grams Sour cream
- 2 pieces Hard-boiled eggs
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Honey
Instructions
Start by hard-boiling the eggs. Place the eggs in a pot of cold water and bring to a boil. Once boiling, reduce heat to a simmer and cook for 9-10 minutes. Cool the eggs under cold running water, peel, and set aside.
Wash all the fresh herbs thoroughly under running water to remove any dirt. Pat them dry with a clean towel or use a salad spinner to remove excess moisture.
Finely chop the parsley, chives, chervil, borage, sorrel, cress, and dill. Alternatively, you can use a food processor for a finer consistency.
In a mixing bowl, whisk together the Greek yogurt and sour cream until well combined.
Grate the hard-boiled eggs into the yogurt mixture using a fine grater or mash them with a fork until crumbly.
Stir the chopped herbs into the yogurt mixture, ensuring an even distribution of herbs.
Add the lemon juice, olive oil, salt, black pepper, and honey to the mix. Taste and adjust the seasoning if needed.
Cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes to allow the flavors to meld together.
Serve the green sauce chilled with boiled potatoes, eggs, grilled meats, or as a dip for fresh vegetables.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 2814 mg | 122% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 30.5 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1098 mg | 84% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2607 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
