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Frankfurter Gruene Sauce (frankfurt Green Sau

Make Frankfurter Gruene Sauce (frankfurt Green Sau at home with Sour Cream Or Plain Yogurt, Sm Onions Coarsely Chopped, Cream, Mayonnaise, and Low Fat Cottage Cheese. Serves 2. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 2
• 2 tbsp
• 2 tbsp
• 3/4 cup

Method (preview)

1. 1

   Choose all or merely a selection of the herbs and greens mentioned in the list of ingredients (using the tarragon more sparingly than the others.) Wash them thoroughly and drain on paper towels.

2. 2

   Coarsely chop the greens; loosely packed, they should amount to about 3 cups altogether.

3. 3

   Take 2 cups of the greens, combine with the sour cream or yogurt and the onions, and puree in the blender or processor; add a few tablespoons of cream if it doesn't seem to be fluid enough.

4. 4

   Stir in as much mayonnaise and low-fat cottage cheese as it takes to produce a smooth, creamy sauce.

5. 5

   Season with salt, pepper, and a very little sugar.

6. 6

   The hardboiled eggs can either be mixed in with the sauce or strewn over it as a garnish.

7. 7

   ISBN 0-671-63197-7. Poseidon Press, Simon & Schuster,

8. 8

   New York. 1989. Posted by: Karin Brewer, Cooking Echo, 7/92