The real Frankfurt Green Sauce contains seven herbs, including borage. Depending on the season and availability, this can vary. The sauce tastes particularly good with new potatoes and hard-boiled eggs. For a meal of this type, the quantities given are for 4 people.
Ingredients:
1 thick bunch of mixed herbs, for example:
Parsley, chives, cress, lemon balm, sage, rosemary, borage
1 handful of flowers of these herbs, including borage flowers
1 small onion
1 gherkin
1 cup sour cream
1 cup of yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon hot mustard
Salt
pepper
Preparation:
Wash herbs and flowers and pat dry. Set the flowers aside. For the herbs, pluck the leaves from the stems and chop finely. Peel the onion and cut it into small cubes just like the gherkin.
Mix the sour cream, yogurt, mayonaise, lemon juice and hot mustard in a bowl and fold in the finely chopped onion, the gherkin and the herbs (without the flowers). Season with salt and pepper and then decorate with the flowers.
The Frankfurt green sauce with borage is ready.
The flowers are not absolutely necessary, it just looks nicer. 😉