Green Sauce

This topping or sauce is one of my favorite dishes

In Germany this sauce is called "Grüne Soße". I love this dish and have made it many times with different ingredients and in different variations. I sometimes use quark, a German soft cheese, similar to ricotta, but creamier. When quark is not available Greek yogurt is just as good. The same goes for the herbs, I use parsley, green onions, chives, dill, and sometimes I use sorrel and a little bit of tarragon. The idea is to have about a cup of green herbs. Adding a clove of garlic will make the sauce pungent. In Germany it is traditionally eaten with hard boiled eggs and boiled potatoes. It tastes great with salmon cakes.

This sauce has a very nice, fresh, herby taste, and a creamy texture that goes well with my salmon cakes, boiled vegetables and fish. It tastes great over a baked potato. You can make it a richer sauce by adding more sour cream or mayonnaise. ​

Print Recipe

Ingredients:

1 clove of garlic ( optional)
2 green onions with some of the green left on
1 cup of mixed chopped herbs such as  parsley,  chives, sorrel, and dill
6 ounces of nonfat Greek yoghurt 
1 generous TBS creme fraiche, substitute sour cream 
1 TBS mayonnaise
1/4 cup regular nonfat yogurt 
1 TBS or more of lemon juice.
Salt and pepper to taste ​

Directions:

Chop the garlic in the food processor until very fine. Add the washed and chopped herbs and chop them very fine. Add the rest of the ingredients and process them until smooth; season with salt, pepper, and lemon juice. The sauce will keep in a closed container for several days.