Entree: Germany – Hesse – Grüne Soße mit Eiern (Cold seven-herb green sauce served with hard-boiled eggs and potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 1/2 cups (150 g) mixed fresh herbs, finely chopped (traditionally borage, chervil, cress, parsley, salad burnet, sorrel, and chives)
- 1 cup (240 g) sour cream
- 1/2 cup (120 g) quark or plain Greek yogurt
- 3 tbsp (45 ml) mayonnaise
- 1 tbsp (15 ml) lemon juice or white wine vinegar
- 1 tsp (5 g) Dijon mustard
- 1 tsp (5 g) sugar (optional)
- Salt to taste (about 1 tsp / 5 g)
- Freshly ground black pepper to taste (about 1/4 tsp / 1 g)
- 6 large eggs, hard-boiled and peeled (approx. 50 g each)
- 1 1/2 lb (700 g) waxy potatoes (such as Yukon Gold), scrubbed
- 2 tbsp (30 ml) cold water or milk to adjust sauce consistency if needed

Instructions

1. Bring a pot of water to a boil and add the whole potatoes. Cook until tender when pierced, 15–20 minutes depending on size. Drain, cool slightly, peel if desired, and keep warm or serve room temperature.
2. Place the eggs in a saucepan of cold water, bring to a gentle boil, then simmer 9–10 minutes for firm yolks. Transfer to cold water, peel, and set aside.
3. While eggs cook, combine the finely chopped mixed herbs in a bowl with sour cream, quark, mayonnaise, lemon juice, mustard, sugar if using, salt, and pepper. Stir until smooth and taste, adjusting seasoning.
4. If the sauce is too thick, whisk in up to 2 tbsp (30 ml) cold water or milk to reach a creamy but spoonable consistency. Chill briefly if desired; the sauce is traditionally served cold or cool.
5. Halve or quarter the hard-boiled eggs and arrange on a platter with the boiled potatoes. Spoon the chilled green sauce over the eggs and potatoes or serve the sauce on the side for guests to ladle.
6. Serve immediately at cool room temperature as a traditional Hessian meal.