Grüne Sosse (green sauce)
Grüne sosse is an uncooked sauce from the German state of Hesse that can be made with lactose-free sour cream and cottage cheese for those with lactose intolerance. Prepared without any salt or celery, it is also perfect for low-salt diets. It is wonderful on toasted bagels, boiled potatoes, and soups, especially black bean soup. I am indebted to Connie Knuppel for telling me about this use of herbs. — Merry Post
  • Yolk of one hard-boiled egg
  • 2Tbps. lemon juice
  • ¼cup sour cream
  • ¼cup cottage cheese
  1. About 2 or 3 cups of fresh herbs, loosely packed: a mixture of parsley, chives, lemon balm, tarragon, fennel, basil, thyme, summer savory and rosemary
  2. 2 scallions, or 1 Tbsp. chopped mild onion
  3. Run these ingredients in a food processor just until the herbs are chopped and the sauce is smooth. Taste the sauce and add a little black pepper and salt if you wish, or you can eliminate salt entirely. Adding more cottage cheese will add more body to the sauce; more lemon juice will add piquancy.
Recipe Notes

You can vary the herb mixture based on what is available. A little spinach or celery tops could be included. Lovage, costmary, sorrel and dill are possibilities. You want to limit the proportion of the strongest-tasting herbs so they don’t dominate the flavor.

Merry Post

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