Unique herbal composition according to the type of green sauce in a pretty glass. 6 herbs: cress, borage, sorrel, parsley, chervil, chives. 25 g corresponds to approx. 70 g of fresh herbs. Hand-filled in the heart of Hesse. Ready to enjoy directly in the beaker glass, to take with you, give as a gift or enjoy on site. Great for green sauce recipe and e.g. on hand cheese, sandwiches, dressings. Mix before use. More information at www.miss-pell.com Show More; Product description Product description The green sauce is a regional specialty from Frankfurt. In the original, the grie sauce consists of borage, chervil, cress, parsley, pimpinelle, sorrel and chives. Also sour cream, mustard and chopped eggs. Traditionally, fur or boiled potatoes and hard-boiled eggs are served. Convert the herbs for the green sauce with 1/3 (and ultimately to taste). 25 g Mr Bal Pure according to the type of green sauce corresponds to about 70 g of fresh herbs. Recipe for green sauce by Miss Pell 1/1 glass of Grie sauce herb mixture, 2 hard-boiled eggs, 2 tablespoons vinegar, 2 tablespoons neutral vegetable oil, 1 tablespoon medium hot mustard, 1 cup yogurt, 1 cup sour cream, salt and black pepper from the mill, 1 small pinch of sugar ------- herbal mixture Mr BAL The sauce herbs with eggs, vinegar, oil, mustard, a little salt and pepper in the blender. Mix the mixture in a bowl with yogurt and sour cream. Leave to steep for at least 30 minutes. Season with salt, pepper, a pinch of sugar and possibly some vinegar. Remove from fridge before serving. It should be cool but not ice cold. The green sauce is traditionally served with fur or boiled potatoes and hard-boiled eggs. Cider tastes also tasty and then a medlar. //////// The herbs also go great with hand cheese, dressings, herb curd and butterbread. Ingredients 6 herbs: cress, borage, sorrel, parsley, chervil, chives Directions Great for preparing green sauce or e.g. on hand cheese, sandwiches, in dressings. Mix before use. 14 g corresponds to approx. 40 g of fresh herbs. See more; Product description Product description The green sauce is a regional specialty from Frankfurt. In the original, the grie sauce consists of borage, chervil, cress, parsley, pimpinelle, sorrel and chives. Also sour cream, mustard and chopped eggs. Traditionally, fur or boiled potatoes and hard-boiled eggs are served. Convert the herbs for the green sauce with 1/3 (and ultimately to taste). 25 g Mr Bal Pure according to the type of green sauce corresponds to about 70 g of fresh herbs. Recipe for green sauce by Miss Pell 1/1 glass of Grie sauce herb mixture, 2 hard-boiled eggs, 2 tablespoons vinegar, 2 tablespoons neutral vegetable oil, 1 tablespoon medium hot mustard, 1 cup yogurt, 1 cup sour cream, salt and black pepper from the mill, 1 small pinch of sugar ------- herbal mixture Mr BAL The sauce herbs with eggs, vinegar, oil, mustard, a little salt and pepper in the blender. Mix the mixture in a bowl with yogurt and sour cream. Leave to steep for at least 30 minutes. Season with salt, pepper, a pinch of sugar and possibly some vinegar. Remove from fridge before serving. It should be cool but not ice cold. The green sauce is traditionally served with fur or boiled potatoes and hard-boiled eggs. Cider tastes also tasty and then a medlar. //////// The herbs also go great with hand cheese, dressings, herb curd and butterbread. Ingredients 6 herbs: cress, borage, sorrel, parsley, chervil, chives Directions Great for preparing green sauce or e.g. on hand cheese, sandwiches, in dressings. Mix before use. 14 g corresponds to approx. 40 g of fresh herbs. See more; Product description The green sauce is a regional specialty from Frankfurt. In the original, the grie sauce consists of borage, chervil, cress, parsley, pimpinelle, sorrel and chives. Also sour cream, mustard and chopped eggs. Traditionally, fur or boiled potatoes and hard-boiled eggs are served. Convert the herbs for the green sauce with 1/3 (and ultimately to taste). 25 g Mr Bal Pure according to the type of green sauce corresponds to about 70 g of fresh herbs. Recipe for green sauce by Miss Pell 1/1 glass of Grie sauce herb mixture, 2 hard-boiled eggs, 2 tablespoons vinegar, 2 tablespoons neutral vegetable oil, 1 tablespoon medium hot mustard, 1 cup yogurt, 1 cup sour cream, salt and black pepper from the mill, 1 small pinch of sugar ------- herbal mixture Mr BAL The sauce herbs with eggs, vinegar, oil, mustard, a little salt and pepper in the blender. Mix the mixture in a bowl with yogurt and sour cream. Leave to steep for at least 30 minutes. Season with salt, pepper, a pinch of sugar and possibly some vinegar. Remove from fridge before serving. It should be cool but not ice cold. The green sauce is traditionally served with fur or boiled potatoes and hard-boiled eggs. Cider tastes also tasty and then a medlar. //////// The herbs also go great with hand cheese, dressings, herb curd and butterbread. Ingredients 6 herbs: cress, borage, sorrel, parsley, chervil, chives Directions Great for preparing green sauce or e.g. on hand cheese, sandwiches, in dressings. Mix before use. 14 g corresponds to approx. 40 g of fresh herbs. See more
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