Original Frankfurter Green Sauce Recipe

Original Frankfurter Green Sauce Recipe

Original Frankfurter Green Sauce Recipe

The Original Frankfurter Green Sauce Recipe is a specialty in the German region of called Hesse. It is known as salsa verde in Italy, sauce verde in France, and chimichurri in Argentina. The Green Sauce is very popular during summer time and served with hard boiled eggs and a side dish of boiled potatoes.  Seven specific garden herbs add the green color to the sauce. I like the amount of the various herbs described below, but the amount may be changed to dependent on personal liking.

Ingredients for Original Frankfurter Green Sauce Recipe:

  • 6 hard boiled eggs
  • 3-4 tablespoons of vegetable oil
  • 454 g (16 oz) of sour cream 
  • 454 g (16 oz) of plain whole milk yogurt
  • 1-2 tablespoons of lemon juice
  • 2 teaspoons of mustard
  • 2 teaspoons of sugar
  • 2 teaspoons of salt
  • pepper
  • 1-2 pressed cloves of garlic (optional)

At least about 250 g – 300 g (8.81 oz – 10.5 oz) of mixed herbs:

  • 20 stems of parsley
  • 20 stems of cress (available at Whole Foods, Wegmans, Farmer’s markets)
  • 3 tablespoons of chives cut in rolls
  • 5-7 stems of burnet
  • 5-7 leaves of sorrel
  • 6 stems of chervil
  • 8 leaves of borage

Ingredients for Original Frankfurter Green Sauce Recipe

Preparation of the Frankfurter Green Sauce:

Place the eggs in a pot with water and bring to a boil and let the eggs boil for about 10 minutes. You also can use an egg cooker when boiling the eggs. Rinse the eggs under cold water, peel and let them cool down. Peel the eggs and cut them into halves.

Place the yogurt, sour cream, oil, lemon juice, mustard, salt, pepper, and sugar in an electric blender.

Wash the herbs and dry them with a kitchen paper towel. Remove the leaves from the stems of the cress, the parsley, the chervil, and the burnet and add to the blender. Cut the borage, sorrel, and chives in pieces and add to the blender.

Mix all ingredients in the blender on high speed. Pour the Green Sauce in a serving bowl and let it sit for about one hour before serving.


Bring small potatoes with the skin on to a boil and let them cook for 15 – 18 minutes. Remove from the stove and place the potatoes in a colander. Rinse the potatoes under cold water and skin them. 

Place the egg halves into the green sauce and serve with the boiled potatoes. The Green Sauce also tastes good with Oma’s Grilled Rockfish. To try the Traditional Frankfurter Kranz Recipe click here or the German Marzipan Cookies Bethmaennchen click here.

Note: If you cannot find all the seven herbs, you can substitute some of them with spinach, dill, and lemon balm.