Frankfurter Gruene Sauce Frankfurt Green Sauce

3 c Mixed herbs (parsley,

-chives, chervil, borage, -dill, Spinach greens, watercress, -tarragon, basil, Pimpernel) 1 c Sour cream or plain yogurt

2 sm Onions. coarsely chopped

2 tb Cream

2 tb Mayonnaise

3/4 c Low-fat cottage cheese

-(pressed through a fine -sieve In order to smooth curds) Ground white pepper Small pinch of sugar 1 To 2 eggs, hardboiled and

-coarsely chopped Choose all or merely a selection of the herbs and greens mentioned in the list of ingredients (using the tarragon more sparingly than the others.) Wash them thoroughly and drain on paper towels. Coarsely chop the greens; loosely packed, they should amount to about 3 cups altogether. Take 2 cups of the greens, combine with the sour cream or yogurt and the onions, and puree in the blender or processor; add a few tablespoons of cream if it doesn't seem to be fluid enough. The rest of the greens should just be finely chopped and stirred in a mixing bowl with the puree in order to give the sauce a little bite. Stir in as much mayonnaise and low-fat cottage cheese as it takes to produce a smooth, creamy sauce. Season with salt, pepper, and a very little sugar. The hardboiled eggs can either be mixed in with the sauce or strewn over it as a garnish. Makes 2 - 3 cups. From: THE CUISINES OF GERMANY by Horst Scharfenberg ISBN 0-671-63197-7. Poseidon Press, Simon & Schuster, New York. 1989. Posted by: Karin Brewer, Cooking Echo, 7/92