Recipe Details
Title A-Frankfurt green sauce recipe
Author Rick Stein
Portions 4
Created 16th February 2015 06:47 am
Weight (Per Portion)

One portion of this dish weighs approximately 146.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Mixed herbs, dried100 Gram
Cream, sour, cultured100 Gram
Mayonnaise100 Gram
Egg boiled chicken2 Medium
Onions, raw20 Gram
Mustard, smooth2 Teaspoon
Sugar, brown1 Pinch
Lemon, peel8 Millilitre
Lemon, juice23 Millilitre
Salt, sea1 Pinch
Pepper, black1 Pinch
Sorrel, raw20 Gram
Parsley, raw20 Gram
Chives, fresh20 Gram
Watercress, raw20 Gram
Sorrel, raw20 Gram
Special Dietary Requirements Suitability
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.
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