Kansas City Style Grüne Sauce

Creamy, Chilled Herb Sauce with Boiled Eggs

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A cool refreshing meal for those hot summer days - that's all I am craving these days as I am trying to find ways to keep cool and can (or let's say should) only eat so much ice cream! Grüne Soße is a local specialty from the Frankfurt area of Germany and consists of a chilled herb sauce that is traditionally served with boiled eggs, but often also served with either pan-sauteed fish or steak. It's equally as delicious as easy to make since there isn't much cooking required, helping keep you and your kitchen cool in the process.

Grüne Soße - Kansas City Style!

Why KC style? Because some of the herbs used in the Frankfurt-style sauce are simply not available in the US, or hard to find. Moreover, there are no real rules of which herbs you should use, so feel free to experiment for yourself as well, but some of my favorites to use are chives, dill and I also add some fresh garlic and lemon juice into the mix for additional zing.

Grüne Soße Wine Pairing: Schlumberger Austrian Sparkling Wine

Cool, refreshing bubbles in the summertime... what else could you want?? Especially when paired with a light, herbaceous meal like Grüne Soße! Schlumberger is an Austrian winery producing sparkling wine using the traditional Champagne method AND at a great value! Convince yourself and pick up a bottle near you (to find out where it's available near you, complete this short form).

Brötchenrad Up Next!

It's grilling season! And if you're wanting to grill like a German, you don't eat your meat on a bun, but instead eat good bread with it! That's when a "roll wheel" as Brötchenrad translates from German comes in handy! Learn how to make one in my next post! Also make sure to subscribe to receive weekly emails with new recipes, so you never miss out on any upcoming posts and German recipes!   If you would like, please also leave a comment below letting me know what you would like to see on my blog soon! I always love you guys' input!

Ingredients for about 6 servings:

• 400 g herbs (I used 150 g dandelion greens, 100 g chives, 50 g parsley, 50 g dill, 25 g rue, 25 g cilantro)
• 200 g light sour cream
• 1000 g Greek yoghurt (0 or 2%)
• juice of 1 lemon
• 1 tablespoon sugar
• 2 teaspoon mustard
• 1 teaspoon salt
• 6 eggs, hard boiled

Method:

1. Sort through the fresh herbs, picking out any leaves that don't look good, rinse them, then remove any larger stems. Puree sour cream, salt, mustard and sugar using a mixer (I also added 2 cloves of garlic to mine).
2. Transfer to a bowl and add in the Greek yoghurt and fresh lemon juice. Season with salt and pepper if needed.
3. Half the eggs and arrange the grüne Soße on a plate with the eggs and a side of boiled potatoes. You can also serve the sauce with grilled or pan seared fish or steak instead of the eggs. Guten Appetit!