you can’t see much of it, but the green sauce was great, in particular with the early season potatoes and boiled eggs. i would not dare to call it frankfurter grüne sauce, since it does only contain two out of the seven herbs required for this speciality. in case you are interested: these are parsley, chive, borage, chervil, cress, garden burnet and sorrel. and if you want to know even more, you can go to the green sauce festival or visit the green sauce monument. (in frankfurt. crazy.)
- one bunch of parsley, minced
- one bunch of chive, cut in small rings
- 150 g sour cream
- 150 g crème fraîche
- 2 tsp mustard (dijon, hot)
- 1 tbsp sun flower oil
- 2 tbsp lemon juice
- salt, pepper
in a blender, mix all ingredients until smooth. keep in the fridge until use.
i made this peanut sauce already twice this week, it is just so good.
- 4 tbsp crunchy peanut butter
- 100 ml coconut milk
- 100 – 150 ml hot water
- 3 cm ginger, minced
- 1 tbsp brown sugar
- 2 tbsp fresh lemon juice
- 2 tbsp soy sauce
- 2 tsp mustard (dijon)
- chili flakes or fresh chili to taste
in a blender, mix all ingredients. transfer to a small pan and let it simmer at medium heat for a few minutes, until the sauce thickens.
i like parsley, but i am not a big fan of parsley dominating an entire dish. therefore i was a bit reluctant about the chimmichurri sauce as a dip for the empanadas and made it primarily because i thought it would look nice, together with the tomato dip i was planning to make. (shifting of priorities, eh?)
and what happened? it looked very nice indeed, and nobody took a picture. but fortunately it was delicous, too.
- 1 bunch of parsley
- 1 clove or garlic
- 6 leaves of basil
- 1 tbsp white wine vinegar
- 1 tbsp fresh lemon juice
- 4 tbsp olive oil (add more if needed)
- 1/2 red chili, chopped (but it was not very hot)
- salt and pepper to taste
combine all ingredients in the blender, mix until the sauce is smooth. chill in the fridge until ready to use (should be used the same day).