Green Sauce  -- Grüne Sosse
from Ann George -- Blair, Nebraska

Goethe was born and raised in Frankfurt am Main, and according to local tradition, this was his favorite dish. Sometimes, in fact, it’s called "Goethe’s Green Sauce."  It's a traditional seasonal specialty of cooks in the state of Hesse, who either grow their own herbs or buy them (fresh and conveniently packaged together especially for green sauce) at supermarkets and outdoor vegetable stands. Many neighborhood butcher shops and delicatessens also make it daily in July and August for their customers. There are many variations. This recipe is from the wrapper of a bundle of herbs for green sauce I purchased at a local Frankfurt market.

The cold sauce is a versatile one. It's served, typically, over hot new or hash-browned potatoes, over halved hard-boiled eggs, or with fish, smoked pork chops (Kasseler Ripchen), or hot or cold sliced roast beef.  A blender or food processor is convenient in making this, but it isn't necessary.

Chop very fine up to six of the following herbs in addition to the parsley. Use herbs in small quantities, according to taste:

Parsley (at least 15 sprigs)
Chives
Chervil
Cress
Fennel (anise)
Sorrell
Borage
Savory
Dill
Tarragon

Add to herbs in blender (according to taste and amount of herbs you use):

2 hardboiled eggs
Salt
Pepper
1 small dill pickle (optional)
1 small onion (optional)
1 clove garlic (optional)
2 scant teaspoons mild mustard (optional)
Juice and grated rind of 2 lemon
Approximately 2 cups mayonnaise (enough to make a smooth sauce)
or cottage cheese or combination of cottage cheese and plain yogurt/or buttermilk made smooth in a blender (this is my substitute for what the Germans call Quarkkase or Schmand, neither of which is available in this country.

The sauce should be quite smooth and have a delicate green color with tiny flecks of the dark-green herbs. Experiment with quantities and ingredients for your own version. Every housewife has her own variation of this recipe.