Roland Leesker's Frankfurt's Green Sauce Recipe

Hello, I hope you are very well, and thank you for sharing your time with me! I have been an electronic music lover since I was a child and have always dreamed of making a living as an artist and music manager. I love to DJ and produce music, too. Recently, I produced my first album, “Searching For Peace.”

I was born and raised in Frankfurt am Main, and Frankfurter Grüne Sosse is the most typical Frankfurt dish. It is also my and my wife’s favorite one, and its ingredients positively affect your well-being. 

We love going to the market on Saturday mornings, getting all the fresh ingredients for the Grüne Sosse, and sitting together at our table, cutting, mixing, and preparing everything together. We usually listen to something from our LP vinyl collection and just enjoy the time together.  

My wife’s mother, Ruza, works at the Frankfurter Kleinmarkthalle, which is definitely the place in Frankfurt to get the best fresh vegetables, herbs, fruits, and more. We also showed her how to do the „Grie Soß“ many years ago. 

Since then, she has become a Grand Master at preparing it, and she makes it for me even when we visit her for the Christmas holidays, although it’s a dish to be enjoyed during spring or early summer. 

Ideally, you leave the Grüne Sosse in the fridge overnight to develop its full aroma. Then, serve it with jacket potatoes, a fresh salad, and, if you wish, a meat called Leberkäse. 

The ideal drink with this is fresh apple juice with sparkling water or the alcoholic variation: Äppelwoi, Frankfurt´s cider from outer space.

Servings/Yield: 6 servings

INGREDIENTS:

When available, the herbs come in a premixed package. Always go for the original version and only the freshest available. It will contain the right mix of herbs.

3 bunches of parsley

3 bunches of chives

3 bunches of sorrel

3 bunches of borage

3 bunches of cress

3 bunches of chervil

3 bunches of pimpinelle

6 eggs

1 glass of cornichons

1 lemon

1 tbsp mustard

1000 g yogurt and 250 g crème fraîche

Salt and pepper to taste

Olive oil

STEPS:

1. First, hard-boil the eggs in a pot of boiling water; this takes about 9 minutes. Meanwhile, wash the herbs and shake them dry. 

2. Cut off the hard ends of the parsley stems. Only sorrel, borage, and pimpinelle leaves are needed; remove them from the stem if necessary. 

3. Now chop the herbs with a sharp knife (do not use a blender !!!). This is essential as it will allow the herbs to develop their full aroma. 

4. Shock the hard-boiled eggs with ice-cold water, peel and cut them into small pieces, and add them to the herbs.

5. Cut the cornichons into small pieces and add them to the herbs.

6. Add a little olive oil, a teaspoon of mustard, and a splash of freshly pressed lemon juice.

7. Mix everything with the yogurt and crème fraîche. 

8. Season with salt and pepper.

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Listen to Roland Leesker's new album Searching for Peace.

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