Frankfurt sauce is prepared on the basis of sour cream and various herbs. It is served with pasta, boiled potato or meat dishes.
It is necessary
- - a bunch of greens (dill, spinach, parsley, green onions, oregano - whatever you want)
- - 250 g sour cream
- - 3 tbsp. tablespoons of white wine vinegar
- - 3 hard boiled eggs
- - 1 tbsp. a spoonful of mustard
- - 6 tbsp. tablespoons of refined sunflower oil
- - salt
- - granulated sugar
- - ground black pepper
Instructions
Step 1
Separate the boiled yolks from the whites. Knead the yolks with mustard, white wine vinegar and vegetable oil with a fork until smooth.
Step 2
We wash the greens thoroughly - first with cold running water, then scald with boiling water. You can chop the washed greens very finely with a sharp kitchen knife or, for example, pass them through a meat grinder a couple of times. You can - grind in a blender. If you use a blender, you do not need to grind the greens to a monotonous puree.
Step 3
Pour sour cream into a suitable dish. Mix sour cream with chopped herbs and yolk mixture.
Cut the egg white very finely. Add it to the sour cream mass. Pepper, salt, add a little granulated sugar to taste. Stir until smooth.
Step 4
For about an hour, you need to stand the Frankfurt sour cream sauce at room temperature. You can just leave it on the kitchen table, covered with a cotton towel.
