Frankfurt Green Sauce
Servings: 2 servings
Ingredients
- 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)
Instructions
- 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.
Notes
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!