Frankfurt Green Sauce
| Serves: 4 | Category: Sauce | Machine: Cooking Machine | Total time (min.): 65 |
A popular summer sauce from Germany, usually served with hard boiled eggs and boiled potatoes. Use a mix of borage, chevril, cress, parsley, sorrel and/or chives depending on what is available.
Ingredients
- 75g Onion
- 150g Fresh Herbs
- 150g Crème Fraîche
- 150g Natural Yogurt
- 1 teaspoon Mustard
- 1 tablespoon Olive Oil
- 1 tablespoon Lemon Juice
- Salt as needed
- Black Pepper as needed
Tools
- kCook Multi
- Kcook bowl
- Small bowl
Method
- Fit max blade to kCook bowl
- Add onion to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl with filler cap fitted
- Blend with filler cap fitted - 5 sec, speed 12
- Transfer onions to small bowl then set aside
- Clean kCook bowl
- Fit max blade to kCook bowl
- Add fresh herbs, crème fraîche and natural yogurt to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl with filler cap fitted
- Blend with filler cap fitted then scrape bowl - 30 sec, speed 12
- Then add mustard, olive oil, lemon juice, salt and black pepper to the kCook bowl
- Blend with filler cap fitted - 10 sec, speed 12
- Transfer onions to kCook bowl
- Blend with filler cap removed - 30 sec, speed 5
- Chill in fridge - 1 hr
- Serve