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Vegetarian, European

Grüne Soße with boiled eggs and potatoes

Grüne Soße is a cold herb sauce from Frankfurt, served with boiled eggs and potatoes. For 4 people, it takes 35 minutes and is very easy to make, for about €1.50 per serving. The key is chopping the herbs at the last minute, so they keep their bright color and fresh flavor.

Tonight we're eating green, Frankfurt style, with a Grüne Soße full of fresh herbs, boiled eggs, and simple potatoes.

Grüne Soße with boiled eggs and potatoes
Total time
35 min
Difficulty
Very easy
Cost per person
€1.50
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

Grüne Soße gets its name from its four fresh herbs, parsley, chives, chervil, and sorrel, blended into a creamy fromage blanc sauce sharpened with mustard and lemon. The result is a bright green, tangy sauce with a soft, rich texture, a nice contrast to the plainness of boiled eggs and potatoes. There's no tricky cooking involved, everything depends on fresh herbs and the right balance between creaminess and acidity.

This is the kind of dish to make on a mild weekday evening, or for a light Sunday lunch without spending hours in the kitchen. Kids usually enjoy the boiled eggs and warm potatoes, and can try the green sauce at their own pace. It's also a smart way to use up fresh herbs from the garden or market before they wilt.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1.2 kg
  • Parsley 1 bunch
  • Chives 1 bunch
  • Chervil 1 bunch
  • Sorrel 1 handful

Dairy

  • Eggs 8
  • Fromage blanc 250 g
  • Heavy cream 10 cl

Pantry

  • Mustardoften in the pantry 1 tsp
  • Lemon juice 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Eggs, Mustard

The step by step recipe

  1. Cook the potatoes in their skins in salted water, then peel them while still warm. 25 min

    Poke them with the tip of a knife, it should slide in easily.

  2. Drop the eggs into boiling water, let them cook for ten minutes, then rinse them under cold water. 10 min

    Ten minutes exactly gives a yolk that's set but still soft.

  3. Wash and finely chop the parsley, chives, chervil, and sorrel.

    If you can't find chervil or sorrel, double the parsley and add a bit of basil.

  4. Mix the herbs with the fromage blanc, cream, mustard, lemon juice, salt, and pepper.

    Let the sauce rest for fifteen minutes in the fridge, it develops more flavor.

  5. Peel the eggs, cut them in half, and serve them with the potatoes and green sauce.

    Serve the potatoes while still warm, the contrast with the cool sauce is wonderful.

Our tips to get it right

  • Use waxy potatoes, they hold their shape better during cooking and soak up less water than starchy ones.
  • If your sauce turns out too thick, loosen it with a spoonful of cold water or a splash of milk rather than adding more cream.
  • Always taste the sauce before serving, the lemon's acidity and the salt level can vary depending on how fresh your herbs are.

The variations

  • Swap the heavy cream for Greek yogurt for a lighter texture that's still just as creamy.
  • For an egg free version, spoon the green sauce over warm potatoes topped with sliced avocado.
  • For a quick kid friendly version, dice the potatoes and mix them right into the sauce with crumbled eggs, like a warm salad.

What to serve it with

  • A glass of chilled riesling
  • Crusty whole grain bread
  • Sparkling water with lemon

Storage

The green sauce keeps for 2 days in the fridge in a sealed container, and its flavor can actually mellow out nicely after a few hours. It doesn't freeze well, the fromage blanc and cream would separate once thawed. Cooked potatoes and boiled eggs also keep for 2 days in the fridge, either gently reheated or served cold.

Questions about this dish

Can I skip the sorrel if I can't find it?

Yes, just double the parsley and add a bit of fresh basil. The flavor will be slightly less tangy, but the sauce will still be green and fragrant.

Can I make the sauce ahead of time?

Yes, you can make it a few hours ahead and keep it in the fridge, it only gets better. Just avoid making it the day before, since the herbs lose some of their brightness.

What kind of fromage blanc should I use?

A classic fromage blanc around 20% fat gives the closest texture to the original recipe. A lighter version also works, the sauce will just be slightly less rich.

How do I make boiled eggs easier to peel?

Run them under cold water right after cooking, the temperature shock helps the shell separate. Eggs that are a few days old also tend to peel more easily than very fresh ones.

How long does it take to make a Frankfurt style Grüne Soße with boiled eggs and potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Frankfurt style Grüne Soße with boiled eggs and potatoes?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Frankfurt style Grüne Soße with boiled eggs and potatoes cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs, mustard. Always check the labels of the products you buy.

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