Frankfotter Grie Soß - Frankfurter Grüne Soße

Ingredients

• Use a little of the herbs for decoration (1 - 2 grams of each)
• 25 gram borage (Borretsch)
• 25 gram chervil (Kerbel)
• 25 gram Cresse (Kresse)
• 25 gram parsley (Peterselie)
• 25 gram burnet (Pimpinelle)
• 25 grams sorrel (Sauerampfer)
• 25 gram chives (Schnittlauch)
• 25 gram lovage (Liebstöckel) optional
• 25 gram lemon balm (Zitronenmelisse) optional
• 6 eggs boiled hard
• 1.5 Tbspn medium mustard
• White pepper and sugar to taste (the sauce should not be too sweet so behave)
• 1.5 Tbspn sunflower oil
• 375 ml curdled milk (Dickmilch) Make it yourself by adding a little lemon juice to normal milk
• 375 ml sour cream (schmand) or take normal double cream if you want 
• 50 ml full fat milk
• 0.5 Tbspn white wine vinegar

Preparation

1Combine the curdled milk, sour cream and full fat milk. Add oil, white pepper, salt and sugar to taste. Add the finely chopped herbs DO NOT USE a food processor this destroys the plant structure. Mix all together

2Peel and chop the eggs and mix in the green sauce (make sure the eggs are cold before you use them.  Now leave the sauce for a few hours to get the herbs to unfold their flavors. Use some of the herbs for decoration.