Rick Stein German Bite

Green sauce recipe from Rick Stein’s German Bite

12th Jun 2015

Rick Stein’s German Bite will be replayed on BBC2  on the 25th June at 8pm. Here’s one of our favourite recipes from his journey, the green sauce from Frankfurt. Serve with boiled potatoes and boiled eggs for the perfect accompaniment to your summer BBQ.

Green sauce recipe, Frankfurt 

Here’s one of the recipes from Rick Stein’s German Bite.

Serves 4

Rick Stein's German Bite

INGREDIENTS

2 finely chopped boiled eggs
20 g  dill pickled gherkin
1 tbsp dill pickle water
20 g finely chopped onion
1 tsp lemon juice
100 g sour cream
100 g homemade mayonnaise
1 tsp sugar
2 tsp German or Dijon mustard
½ tsp salt
½ tsp black pepper

For the green sauce use the following herbs (100 g in total): parsley, chives, cress, sorrel, chervil, borrage, & salad burnet. You don’t need to have all of these, but a good mix of fresh green herb is essential.

To serve:
Boiled potatoes and boiled eggs.

METHOD

  1. Finely chop all the herbs with a sharp knife, until they become almost a thick paste, and place in a large bowl.
  2. Mix in the sour cream and mayonnaise.
  3. Finely chop the dill pickle and boiled egg and add to the bowl.
  4. Finely chop the small amount of onion and add to the mixture.
  5. Add the mustard, a pinch of sugar and a squeeze of lemon.
  6. Grate a little lemon zest into the bowl.
  7. Add enough dill pickle water to loosen the mixture to the consistency of thick cream.
  8. Serve cold with boiled potatoes and two boiled eggs sliced in half.

Happy cooking!

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3 Responses

  1. Henriette says:

    I lived in Neu Isenburg (Frankfurt am Main) for 4 years (I am Dutch) we used to go to a restaurant in the woods on a sunday to have lunch. I don’t remember what the name was of this dish . But now a know what the ingrediants are. Thank ‘s for that! I love Rick Stein I always watch the BBC cooking programmes (and Eastenders ha!ha!) on the cable i TV i n The Netherlands.

  2. Sheridan says:

    How amazing – my husband and I used to live near Frankfurt and the fabled Gruene Sosse was fantastic. I’ve found it again!

  3. susan levings says:

    Hi, I was recently talking to my mother about the school’ Brandons’ that my grandparents Muriel and William Lyon, ran and taught at in the 40’s and 50’s. When we looked it up we found a reference to it in Rick ‘s book.
    I’d like to send a somewhat belated apology on behalf of my family about the cooking. My grandmother was never particularly domesticated (my mother’s words), and she always had a reputation for being an appalling cook. She frequently burnt things because she was to busy reading a book.
    Apologies also for my grandfather’s horrid cough, he was unfortunately gassed in WW1.
    He actually lived for many years only to die and be buried in a small outback town in Australia on his first visit to his daughter(my mother Margaret).
    Regards Susan Levings
    Ps. We love your cooking programs.


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