Frankfurt Green Sauce Recipe

The Frankfurt Green Sauce is a healthy low-calorie, vegetarian alternative topping for potatoes.

Prep Time: 20 minutes
Total Time: 20 minutes
Serving: Makes 4 portions

Seven Edible Emerald Sauce /Frankfurt Green Sauce)


  • 1 package of Frankfurt Green Sauce herbs or 10 – 12 ounces total; equal amounts of borage, burnet, chervil, chives, garden sorrel, parsley, and pepper cress
  • 300 g. (1 1/3 c.) Greek yogurt (I prefer to drain it in a fine sieve for a thicker sauce)
  • 150 g. (1/2 c.) creme fraiche (sour cream)
  • 1 T. (soup spoon) olive oil
  • Drops of fresh squeezed lemon juice
  • Salt and pepper to taste
  • Boiled potatoes (preferably fresh) sliced in half (still warm)
  • 3-4 large hard-boiled eggs, finely chopped



  1. Wash and carefully drain the herbs.
  2. Remove the leaves from the large leafy herbs. Discard the stems or use for another recipe.
  3. Carefully roll the herbs into a tight pile and run the knife through the roll, keeping your strokes as close together as possible. Repeat until the herbs are fine and dust-like. The more you chop, the more the emerald color and aroma will fade.
  4. Place the herbs in a bowl and mix the yogurt, creme fraiche, and oil. Taste and add a few drops of lemon juice to start (then more if desired).
  5. Add salt and pepper to taste.
  6. Cover and chill the herb mixture for about two hours.

Place the boiled potatoes slices on a plate, add heaping dollops of the Seven Edible Emerald Sauce, and garnish with chopped eggs. Add salt and pepper to taste.