German cooking for beginners | Green Sauce à la Wagner

Learn about a Frankfurt speciality that even Goethe raved about.

Susanne Rudorf's family name is Wagner. In Frankfurt that name evokes cosy inns serving apple wine. The Adolf Wagner apple wine tavern in Frankfurt's Sachsenhausen district has been in the family for three generations. Susanne Rudorf was there to reveal the secret of a Frankfurt specialty to Indian IT specialist Prabhanjan Gadela. The Frankfurt chef and her pupil made Green Sauce with Egg, the vegetarian variant of the classic dish in which the Frankfurt green sauce is typically served with boiled beef. The poet Johann Wolfgang von Goethe, a native of Frankfurt, loved it so much that he had his mother send the recipe by post so that he could still enjoy his favorite dish after his move to faraway Weimar.


The secret of the Green Sauce lies in the freshness of its ingredients - which include seven different herbs.

Take 500 g herbs consisting of:
Parsley,
Chives,
Chervil,
Sorrel,
Dill,
Borage,
and Cress


Wash the herbs and chop finely. Place in a large bowl. Add 500 g sour cream (with 10% fat). Add 1 tbsp mayonnaise (or yoghurt for those who prefer a lighter sauce),

1 tbsp. mustard,
1 tbsp. vinegar.
Stir. Add salt, sugar and pepper to taste.

Hard-boil, cool and peel the eggs. Cut them in half.
Arrange the egg halves on the green sauce.
Serve with fried or boiled potatoes. Only the potatoes should be warm. The green sauce and the eggs are eaten cold.

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