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About
The most iconic cold sauce from Hessen cuisine, typically served with boiled eggs and potatoes.
Flavors, dishes and restaurants
Cuisine
A springtime staple in Hessen, this famous cold herb sauce relies on a precise mix of seven fresh herbs widely grown in Deutschland.
The herbs are finely chopped and blended with sour cream or oil, creating a refreshing companion for regional dishes.
Ingredients
- Borage
- Chervil
- Cress
- Parsley
- Salad burnet
- Sorrel
- Chives
- Sour cream or Schmand
Preparation
- Wash and very finely chop all seven fresh herbs.
- Whisk the sour cream or Schmand in a large bowl.
- Fold the chopped herbs gently into the cream base.
- Season with salt, pepper, and a dash of vinegar.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
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