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Frankfurter Gruene Sauce
(Frankfurt Green Sauce)

3 c mixed herbs (parsley, chives, chervil, borage, dill, spinach greens,
watercress, tarragon, basil, pimpernel)
1 c sour cream or plain yogurt
2 sm onions. coarsely chopped
2 tb cream
2 tb mayonnaise
3/4 c low-fat cottage cheese (pressed through a sieve
ground white pepper
pinch of sugar
1 to 2 eggs, hardboiled and coarsely chopped

Choose all or merely a selection of the herbs and greens mentioned
in the list of ingredients (using the tarragon more sparingly than
the others.) Wash them thoroughly and drain on paper towels. Coarsely
chop the greens; loosely packed, they should amount to about 3 cups
altogether. Take 2 cups of the greens, combine with the sour cream
or yogurt and the onions, and puree in the blender or processor;
add a few tablespoons of cream if it doesn't seem to be fluid
enough. The rest of the greens should just be finely chopped and
stirred in a mixing bowl with the puree in order to give the sauce
a little bite. Stir in as much mayonnaise and low-fat cottage cheese
as it takes to produce a smooth, creamy sauce.

Season with salt, pepper, and a very little sugar. The hardboiled
eggs can either be mixed in with the sauce or strewn over it as a

Makes 2 - 3 cups.


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