7-Herb Green Sauce

One of my German friends says Grüne Sosse is a higher-calorie modification of Italian salsa verde. As if herbs, vinegar, and olive oil were not enough for Germans to survive in a colder climate, they added eggs and heavy cream. Per about 5 oz of chopped herbs, a typical recipe includes 1) 3.5 oz of schmandt (24% milkfat) and 2) 3 eggs + 3.5 oz vegetable oil + 3 tbsp white wine vinegar + 2 tsp mustard. Does the second part remind you of something? Exactly! It’s mayonnaise. It’s hot and sunny in Texas most of the year, and the ratio of herbs to the mix of sour cream and mayo is different in my recipe. I go for more herbs and less fat. I also skip making mayo and use my favorite Kewpie. In my opinion, this sauce is best served with soft-boiled eggs and boiled Yukon Gold potatoes. If you want to add proteins, consider seafood — fried or roasted fish, smoked salmon, seared sea scallops, etc. Though all greens used in this recipe can be described as mild and refreshing, each herb brings its specific note to the complex bouquet. All herbs are used in equal amounts. WATERCRESS — slightly bitter, peppery, spicy flavor BURNET — clean, crisp cucumber flavor BORAGE — juicy, gentle cross between watermelon and cucumber flavor SORREL — tart flavor CHIVES — a gentle cross between scallions and wild garlic flavor PARSLEY — sweet-peppery, a touch of anise, fresh, balances all flavors CHERVIL — delicate hints of licorice or aniseed, balances all flavors

Good

% Daily Values based on a 2,000 calorie diet