Grüne Soße (Frankfurter Grüne Soße)
A traditional Frankfurt green sauce made with seven herbs, served with potatoes and eggs. It's a local specialty.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Heimat – Essen und Weine
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The exact origins are debated, but Grüne Soße is believed to have been introduced to Frankfurt by Italian traders during the Roman Empire or Middle Ages. Recipes resembling it appear in cookbooks dating back centuries, evolving over time to incorporate the specific herbs now associated with the Frankfurt version.
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Grüne Soße is deeply ingrained in Frankfurt's culinary identity. It's more than just a dish; it's a symbol of the city, representing its heritage and local pride. It is often consumed during the spring and summer months when the herbs are at their freshest.
The Herb Garden Tradition
Many Frankfurt families have a tradition of growing their own Grüne Soße herbs, ensuring the freshest and most flavorful ingredients. This tradition reinforces the connection to the land and the dish's authenticity.
Grüne Soße Festival
Frankfurt hosts an annual Grüne Soße Festival, celebrating the dish with cooking competitions, live music, and plenty of opportunities to sample different variations. This event showcases the dish's cultural importance and brings the community together.
Regional Variations
While the Frankfurt version with seven herbs is considered the standard, other regions in Germany have their own variations, using different combinations of available herbs. This highlights the dish's adaptability and regional interpretations.
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Grüne Soße boasts a fresh, herbaceous, and tangy flavor profile. The combination of seven specific herbs creates a complex and unique taste, brightened by sour cream, yogurt, or mayonnaise and a touch of vinegar or lemon juice. The boiled eggs and potatoes provide a creamy, earthy counterpoint to the vibrant sauce.
The dominant flavors are derived from the seven key herbs: parsley, chives, cress, sorrel, borage, burnet, and chervil. Each herb contributes a distinct note: Parsley offers a grassy base, chives provide a mild onion-like sharpness, cress adds a peppery bite, sorrel contributes a lemony tang, borage offers a cucumber-like freshness, burnet imparts a nutty flavor, and chervil provides a delicate anise-like aroma. The sour cream/yogurt/mayonnaise base provides a creamy richness, while vinegar or lemon juice adds acidity to balance the herbs. The boiled eggs contribute a soft, savory element, and the potatoes add an earthy starchiness.
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Herb Freshness
Use the freshest herbs possible. If you can't find all seven herbs fresh, consider growing your own or visiting a local farmer's market. Avoid wilted or bruised herbs.
Herb Proportions
The traditional recipe emphasizes a balance among the seven herbs. While individual preferences vary, maintaining roughly equal proportions of each herb ensures a harmonious flavor profile. Some chefs emphasize parsley more heavily than others.
Preparation Method
Grind the herbs with a mortar and pestle or finely chop them using a mezzaluna or knife. Avoid using a food processor, as it can bruise the herbs and release bitter compounds. The sauce should be prepared shortly before serving to preserve its vibrant color and flavor.
Storage
Store Grüne Soße in an airtight container in the refrigerator for up to 24 hours. The sauce's color and flavor will deteriorate over time. Add a squeeze of lemon juice to help preserve the color.
Serving Temperature
Grüne Soße is traditionally served cold or at room temperature. Avoid heating the sauce, as this can dull its flavors.
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