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Frankfurt Green Sauce

In spring, things are pretty green here in Hesse.
It’s not just the forests and meadows that are finally getting their color back!
Everything will also be a little friendlier on the plates and fresh herbs will be added to berries, asparagus and so on increasingly on the menu.

The absolute classic in the Frankfurt area is the “Frankfurter Grie Soß`” or the Frankfurt Green Sauce.
It consists of a mixture of seven herbs that make up the unmistakable taste of this sauce.

The sauce is eaten with boiled potatoes, also with asparagus and boiled eggs. We simply omit the eggs (although there are now very useful alternatives).
(Vegan) schnitzel also go well with it and are often served in combination in the restaurants in the area.

We also have the frozen version of the herbs here in the supermarkets.
This is a perfect alternative if you can’t get fresh herbs or just don’t have them on hand.

Frankfurt Green Sauce

Cook Time15 minutes
Course: Hauptgericht
Servings: 2 servings
Author: Malgosia


  • 250 g green sauce herbs (borage, chervil, cress, parsley, burnet, sorrel, chives)
  • 400 g soy yoghurt
  • 1 tbsp mustard
  • 2 tbsp lemon juice
  • Salt (to taste)


  • Wash the herbs and roughly remove the stalks.
  • Finely blend the herbs with the yoghurt in a food processor.
  • Finally add the lemon juice and mustard and salt to taste.


The Frankfurt green sauce is traditionally in season from Maundy Thursday until autumn.
The herbs stimulate the metabolism and are rich in vitamins and antioxidants. These are perfect properties to make the body fit again in spring!

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