Title: Frankfurter gruene sauce (frankfurt green sauce)
 Categories: Sauces, German, Eggs, Low-fat
      Yield: 2 Servings
 
      3 c  Mixed herbs (parsley,
           -chives, chervil, borage,
           -dill,
           Spinach greens, watercress,
           -tarragon, basil,
           Pimpernel)
      1 c  Sour cream or plain yogurt
      2 sm Onions. coarsely chopped
      2 tb Cream
      2 tb Mayonnaise
    3/4 c  Low-fat cottage cheese
           -(pressed through a fine
           -sieve
           In order to smooth curds)
           Ground white pepper
           Small pinch of sugar
      1    To 2 eggs, hardboiled and
           -coarsely chopped
 
  Choose all or merely a selection of the herbs and greens mentioned in
  the list of ingredients (using the tarragon more sparingly than the
  others.) Wash them thoroughly and drain on paper towels. Coarsely
  chop the greens; loosely packed, they should amount to about 3 cups
  altogether. Take 2 cups of the greens, combine with the sour cream or
  yogurt and the onions, and puree in the blender or processor; add a
  few tablespoons of cream if it doesn't seem to be fluid enough. The
  rest of the greens should just be finely chopped and stirred in a
  mixing bowl with the puree in order to give the sauce a little bite.
  Stir in as much mayonnaise and low-fat cottage cheese as it takes to
  produce a smooth, creamy sauce.
  
  Season with salt, pepper, and a very little sugar.  The hardboiled
  eggs can either be mixed in with the sauce or strewn over it as a
  garnish.
  
  Makes 2 - 3 cups.
  
  From:  THE CUISINES OF GERMANY by Horst Scharfenberg ISBN
  0-671-63197-7. Poseidon Press, Simon & Schuster, New York. 1989.
  Posted