Frankfurt Green Sauce

"Many condemn mayonnaise, I prefer its full-bodied taste."

Ingredients:

• 150 g chervil

• 150 g green cress

• 150 g pimpinelle

• 150 g curly parsley

• 150 g sorrel

• 150 g chives

• 150 g boretsch

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You can chop most of the herbs, i.e. also cut the stems, which will release almost all the aromas.
Then mix with 500 ml crème fraîche and 250 ml natural yoghurt to make a creamy sauce - you can even use a stand mixer! Then season to taste with 250 ml homemade mayonnaise, because that's where the secret lies.

Many people condemn mayonnaise, but I prefer its full-bodied taste. Then mix everything together and fold in the beaten egg whites of 5 eggs in fine cubes. This is best served with fresh boiled potatoes. But it is also excellent as a side sauce with schnitzel and asparagus.

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