Recipe Details
| Title | A-Frankfurt green sauce recipe |
|
| Author | Rick Stein | |
| Portions | 4 | |
| Created | 16th February 2015 06:47 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 146.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Mixed herbs, dried | 100 Gram | |
| Cream, sour, cultured | 100 Gram |  |
| Mayonnaise | 100 Gram |  |
| Egg boiled chicken | 2 Medium | |
| Onions, raw | 20 Gram | |
| Mustard, smooth | 2 Teaspoon |  |
| Sugar, brown | 1 Pinch | |
| Lemon, peel | 8 Millilitre | |
| Lemon, juice | 23 Millilitre | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Sorrel, raw | 20 Gram | |
| Parsley, raw | 20 Gram | |
| Chives, fresh | 20 Gram | |
| Watercress, raw | 20 Gram | |
| Sorrel, raw | 20 Gram |
Special Dietary Requirements Suitability
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Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 351 |  |
| Protein | 17.50% | |
| Other Carbohydrate | 6.12% | |
| Sugar | 2.23% | |
| Fat Saturated | 27.60% | |
| Fat Unsaturated | 32.18% | |
| Fiber | 3.00% | |
| Sodium | 7.33% | |
| Salt | 7.62% | |
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Recipe Method
1. Finely chop all the herbs until they almost become a thick paste, then place in a large bowl. 2. Mix in the soured cream and mayonnaise. Add the finely chopped dill pickle, boiled egg and onion. 3. Add the mustard, a pinch of sugar and a squeeze of lemon juice. 4. Grate a little lemon zest into the bowl and add enough dill pickle water to loosen the mixture to the consistency of thick cream. 5. Season with salt and pepper. 6. Serve cold with boiled potatoes and two boiled eggs sliced in half.