Frankfurter Gruene Sauce (Frankfurt Green Sau

Frankfurter Gruene Sauce (Frankfurt Green Sau Ingredients

3 c Mixed herbs (parsley,	2 tb Mayonnaise
Spinach greens, watercress,	3/4 c Low-fat cottage cheese
Pimpernel)	In order to smooth curds)
1 c Sour cream or plain yogurt	Ground white pepper
2 sm Onions. coarsely chopped	Small pinch of sugar
2 tb Cream	1 To 2 eggs, hardboiled and

Instructions for Frankfurter Gruene Sauce (Frankfurt Green Sau

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 doesnt 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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: German

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