Green Frankfurt sauce: benefits, harm, preparation, recipes

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Green Frankfurt sauce: benefits, harm, preparation, recipes
Green Frankfurt sauce: benefits, harm, preparation, recipes
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Description and features of the preparation of green Frankfurt sauce. Calorie content, benefits and harms to the body. Use in cooking, recipes.

Frankfurt Green Sauce is a dressing made from a mixture of 7 types of fresh herbs. Texture - dense, oily; color - light green; aroma - fresh; the taste is delicate, sweet and sour. Since the invention of the food processor, the structure of the sauce has become uniform, but in the first versions, you could feel the individual pieces.

How is Frankfurt Green Sauce made?

Making Frankfurt Green Sauce

The obligatory ingredients of the sauce are sorrel, parsley, onion or chives, watercress. Dill, lemon balm, tarragon, chervil (kerbel), cucumber herb, basil, pimpernelle, plantain, nettle, dandelion, daisy leaves, wild garlic can also be used. You can add other herbs at your own discretion, achieving the desired taste.

How to make Frankfurt Green Sauce:

  1. With thigh… Ingredients: shallots and chives, dill, savory, tarragon, thigh (umbrellas and tender leaves). Greens - in equal amounts, bunch weight - 300 g. Grind in a blender, add 2 boiled chicken eggs, 1 tbsp. l. lemon juice and 2 tbsp. l. extra virgin olive oil, a little salt. Insist 2-3 hours in a closed container in the refrigerator.
  2. Classic version… Sorrel, chives, parsley, dill, watercress, tarragon, basil - 30 g each. Better chop with a knife. In a blender, beat 2 tbsp. l. low-fat sour cream, 1 tbsp. l. liquid mustard and lemon juice, 1 tsp. granulated sugar. Let it brew. The greens are mixed with a cut of 3 hard-boiled eggs, half a white onion, pickled cucumber, 2 cloves of garlic. Season, salt, pepper, cool before serving.
  3. German recipe… Herbs - sorrel, dill, parsley, cilantro, dandelion, pimpernelle, basil. Bunch - 750 g. Cilantro can be taken less. For refueling, mix 6 tbsp. l. olive or refined sunflower oil, 1 tbsp. l. mustard and 3 tbsp. l. balsamic vinegar. Mix herbs with 3 boiled eggs.
  4. Dressing for fish… Herbs (50 g each): green onions, parsley, cucumber herb, basil, tarragon, sorrel, a little mint. Additional ingredients - 2 boiled eggs and a pinch of grated nutmeg. For dressing, whisk 180 g of sunflower oil, 50 g of mayonnaise, sour cream, cottage cheese, 40 ml of lemon juice. Refuel with 1 tsp. granulated sugar, pepper and salt to taste.
  5. Multi-ingredient sauce… First, they are engaged in dressing: mix 125 g of sour cream, 100 g of olive oil, 60 ml of yogurt for salad, 1 tsp. mustard, nutmeg and white pepper (pinch each), juice of 3 cloves of garlic. All whip well. 5 boiled eggs, a handful of almond flour and chopped herbs are mixed: watercress, sorrel, chives, lovage, parsley, tarragon, chervil. The last component can be replaced with cucumber herb.

You can make Frankfurt Green Sauce like a classic, but with 5 types of greens. It is recommended to use fragrant "harsh" herbs: 2 types of onions - green and chives, dill, sorrel and tarragon. Refueling - as in recipe # 1.

Composition and calorie content of Frankfurt green sauce

Frankfurt green sauce in a gravy boat

Pictured is Frankfurt green sauce

The sauce contains no GMO products. All ingredients are natural. Preference should be given to herbs grown in your garden.

The calorie content of Frankfurt green sauce is 205 kcal per 100 g, of which

  • Proteins - 3, 2g;
  • Fats - 14, 8g;
  • Carbohydrates - 4, 8 g.

It is impossible to give the exact chemical composition of the Frankfurt green sauce. Different herbs contain different amounts of vitamins and minerals. You can take into account only the predominant nutrients, focusing on the mandatory ingredients - sorrel, chives, basil, parsley.

Ascorbic acid, pyridoxine, choline, beta-carotene prevail among vitamins. In the complex of macronutrients - potassium, calcium, phosphorus, chlorine, magnesium; among trace elements - iron and zinc.

The dressing contains not only greens, but also sour cream, olive oil, spices. Therefore, the benefits and harms of Frankfurt green sauce are determined by many substances - various types of fats, organic acids, nonessential and essential amino acids, polyunsaturated and monounsaturated fats, capsaicin.

Benefits of Frankfurt Green Sauce

Man eating meat with green sauce

The success of the sauce is not only due to the original taste. The fact that it was necessary to replenish the organic reserve after winter was not yet known in the 19th century, but the spring dressing was endowed with special medicinal properties. She was even credited with an aphrodisiac effect, since they noticed that after regular use, sexual desire in men increased and libido in women increased. It is not surprising, because each plant individually has a tonic effect.

Benefits of Frankfurt Green Sauce

  1. Restores the reserve of nutrients.
  2. Stimulates the absorption of vitamins and minerals from foods to which it is served.
  3. Strengthens the body's defenses, helps to transfer viral diseases more easily and avoid complications after illness.
  4. Improves appetite, reduces the burden on the digestive system due to its balanced composition.
  5. Accelerates the absorption of food, removes toxins and toxins due to the high amount of dietary fiber.
  6. Forms a protective film on the surface of the digestive tract, neutralizing the aggressive effects of bile salts and hydrochloric acid.
  7. It has a gentle diuretic and choleretic effect.

There is no age limit for the use of Frankfurt Green Sauce. In the recipe for preschoolers, sour cream is used as a dressing and mustard is removed from the list of ingredients. Elderly people are sure to introduce lemon balm and mint into the complex of 7 herbs, and young men - tarragon and sorrel. For women who care about their figure - plantain, dandelion, parsley.

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