Frankfurter Grüne Soße (Traditional Recipe)
Frankfurt green sauce is a cold, fresh herb sauce made with seven traditional herbs, quark, sour cream, hard-cooked eggs, mustard, and a little vinegar or lemon. Chop the herbs by hand, mix everything without heating, and chill the sauce for at least 30 minutes. Serve it cold, traditionally with boiled potatoes and eggs.
A bowl of chopped herbs can look simple, but the details decide whether the sauce tastes bright and balanced or watery, sharp, and dull. The good news is that you do not need special equipment or advanced skills. You need fresh herbs, a cool work area, and a few careful steps.
I focus on three things when preparing it: keeping the herbs dry, cutting them rather than blending them, and adding the tart ingredients in small amounts. The recipe below gives you a practical starting point, with room to adjust the seasoning to your taste.
Herb Selection, Bowl Choice & Cold Preparation
This section covers the ingredients, tools, and setup for a traditional Frankfurt green sauce. The seven herbs create its fresh, layered flavor; quark and sour cream make the base creamy. A nonreactive bowl, dry leaves, and cold ingredients help protect the color, taste, and texture.
Ingredients for a practical batch
Herb proportions can vary, and there is no single fixed ratio for every household. Use all seven herbs for the traditional profile, then adjust their balance based on what is fresh and available.
| Ingredient | Amount | What it adds |
|---|---|---|
| Mixed fresh herbs | About 200 g | Freshness, aroma, and green color |
| Quark | 250 g | A thick, tangy base |
| Sour cream | 200 g | Creaminess and a softer texture |
| Large eggs | 2 | Richness and body |
| Mustard | 1–2 tsp | A mild savory bite |
| Vinegar or lemon juice | 1–2 tbsp | Brightness and acidity |
| Salt and black pepper | To taste | Seasoning |
The traditional seven herbs are parsley, chives, chervil, borage, sorrel, cress, and salad burnet (Pimpinella saxifraga). Their proportions vary. If you buy a prepared herb bundle, check the contents, since bundles and names can differ by seller.
Prepare the herbs and tools
Wash the herbs well, then dry them completely. A salad spinner can help, but you can also pat them gently with a clean towel. Water left on the leaves can thin the dairy base and make the sauce taste less concentrated.
Remove tough stems, but do not discard every tender stem. Chop the herbs finely with a sharp knife on a stable cutting board. Use a glass, glazed-ceramic, or food-grade stainless-steel bowl for mixing and storage.
Sorrel is naturally acidic. Avoid unlined aluminum or copper bowls and containers, since acidic ingredients can react with these metals and may affect the sauce’s color or flavor. For this no-cook recipe, you do not need a pan or heat source.
Key takeaway: Gather all seven herbs, dry them well, and choose a nonreactive bowl before you start.
Mixing Technique, Texture & Seasoning
Mixing the sauce is a cold process: combine the dairy base, fold in finely chopped herbs, and add the cooked eggs. The aim is an even, spoonable mixture with distinct flecks of green, not a smooth puree. Taste only after the herbs have been mixed in.
Step-by-step method
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Hard-cook the eggs. Place the eggs in a pot and cover them with water. Bring the water to a simmer, then cook for 9–12 minutes, until the yolks and whites are fully set. Cool the eggs promptly, then peel them.
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Make the base. In a glass, glazed-ceramic, or stainless-steel bowl, stir together the quark, sour cream, mustard, 1 tablespoon of vinegar or lemon juice, salt, and pepper. Start with less acid; you can add more after tasting.
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Prepare the eggs. For a smooth, rich base, separate the yolks and whites. Mash the yolks into the dairy mixture. Finely chop the whites and set them aside. If you prefer a more rustic texture, chop the whole eggs and fold them in together.
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Chop the herbs. Cut the herbs finely with a knife. Add them to the bowl and fold them through the base until evenly distributed. Fold in the chopped egg whites, if using.
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Taste and adjust. Add more salt, pepper, mustard, or vinegar or lemon juice a little at a time. The sauce should taste fresh and gently tart, with the herbs clearly present. Cover and refrigerate for at least 30 minutes before serving.
A food processor may seem faster, but prolonged blending can crush the herbs into a wet paste and dull their fresh character. I prefer a knife because it gives the sauce a clear, leafy texture and makes it easy to control the cut. If you do use a processor, pulse briefly and stop before the herbs turn smooth.
Adjust the texture and flavor
Quark gives the sauce structure, while sour cream softens its tang. If your sauce seems too thick, stir in sour cream a spoonful at a time. If it seems loose, check that the herbs were dry and give the sauce time to chill before changing the recipe.
| If the sauce tastes or feels… | Try this |
|---|---|
| Too mild | Add a little mustard, pepper, or vinegar |
| Too sharp | Fold in a spoonful of quark or sour cream |
| Too thick | Add sour cream a spoonful at a time |
| Too loose | Chill it first; avoid adding more liquid |
| Unevenly seasoned | Stir well, then taste again |
Key takeaway: Build the base first, add the herbs by hand, and make small seasoning changes after chilling.
Refrigeration, Food Safety & Equipment Care
This sauce contains dairy and cooked eggs, so keep it cold from preparation through serving. Refrigerate the ingredients and finished sauce at or below 5°C (41°F), and return the bowl to the refrigerator promptly after serving. Use a clean spoon each time you serve it.
Keep the sauce covered in the refrigerator and plan to use it within 3–4 days. These are practical home-storage guidelines, not a reason to keep a sauce that smells or looks spoiled. When in doubt, discard it.
Keep the sauce cold
Chill the finished mixture for at least 30 minutes before it reaches the table. This gives the flavors time to come together and keeps the dairy base cold. If serving a meal over a longer stretch, put out a smaller portion and replenish it from the refrigerator rather than leaving the full batch on the table.
The same care applies to the eggs. Cook them until fully set, cool them promptly, and refrigerate them if you are not mixing the sauce right away. Do not warm the finished sauce: heat can weaken its fresh-herb character and affect the dairy texture.
Choose suitable equipment
Use glass, glazed ceramic, or food-grade stainless steel to mix and store the sauce. Do not leave it in unlined aluminum or copper, especially after adding sorrel and vinegar or lemon juice. A sharp knife and a clean cutting board are enough; special kitchen equipment is not required.
Key takeaway: Keep the sauce at or below 5°C (41°F), chill it promptly, and do not heat it.
Traditional Serving, Pairings & Dining Presentation
The classic way to serve this herb sauce is cold, with boiled potatoes and eggs. Their mild flavor lets the herbs stand out, while the sauce adds creaminess and a lively, tart note. Serve it as the main sauce at the table, rather than treating it as a dip that needs many extra flavors.
Put together a simple meal
Boil potatoes until tender and cook extra eggs if you want them as part of the plate. Serve the potatoes warm or at room temperature with the sauce cold; keep the sauce separate until serving. A little extra chopped herb on top can make the bowl easy to identify and gives a fresh look.
For a weeknight meal, you can prepare the sauce and hard-cook the eggs ahead, then boil the potatoes closer to dinner. Keep the sauce covered and chilled while you finish the rest. This splits the work without changing the no-cook character of the sauce.
| Serving choice | Good for | Practical note |
|---|---|---|
| Boiled potatoes and sauce | A traditional, simple meal | Keep the sauce cold and serve separately |
| Potatoes, sauce, and hard-cooked eggs | A fuller plate | Add eggs alongside or chop them into the sauce |
| Small bowl of sauce at the table | Family-style serving | Refill from the refrigerator as needed |
Key takeaway: Pair the cold sauce with simple foods, and serve only the amount you need at the table.
Frequently Asked Questions
These answers cover common questions about the herbs, ingredients, texture, and storage. The recipe can be adjusted to suit the herbs you find, but keeping the seven-herb mix, cold preparation, and careful storage preserves its traditional character.
What are the seven herbs in Frankfurt green sauce?
The traditional herbs are parsley, chives, chervil, borage, sorrel, cress, and salad burnet. Use all seven for the classic flavor profile. The exact amount of each herb can vary.
Can I make the sauce without quark?
Quark is part of this practical traditional-style formula and gives the sauce a thick, tangy base. If you cannot find it, use a thick, mild dairy alternative, but expect a different flavor and texture.
Can I use yogurt instead of sour cream?
You can use a thick plain yogurt, but it may taste more tart and have a different texture. Add it gradually and taste the sauce before adding the full amount of vinegar or lemon juice.
Should I blend the herbs?
Hand-chopping is the best choice for a distinct, fresh texture. Avoid prolonged blending, which can make the herbs wet and turn the sauce into a smoother paste.
How long should the sauce chill before serving?
Chill it for at least 30 minutes. This lets the flavors settle and keeps the sauce cold. Keep it covered in the refrigerator until you are ready to serve.
Can I make the sauce ahead?
Yes. You can prepare it ahead and keep it covered in the refrigerator. For home use, plan to eat it within 3–4 days and return it to the refrigerator promptly after serving.
Can the finished sauce be heated?
No. Serve it cold. Heating can dull the fresh herb flavor and affect the texture of the dairy base.
What should I serve with the sauce?
Boiled potatoes and hard-cooked eggs are traditional, simple pairings. Their mild flavors work well with the creamy, herb-forward sauce.
Why is my sauce watery?
Wet herbs are a common cause. Dry them thoroughly after washing, and chill the mixed sauce before changing its texture. Add any extra dairy gradually rather than pouring it in.
What kind of bowl should I use?
Use glass, glazed ceramic, or food-grade stainless steel. Avoid unlined aluminum and copper because acidic sorrel and vinegar or lemon juice can react with them.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
