By Linda Tancs
Frankfurt’s secret sauce (as the expression goes) is its green sauce. The German concoction is made of seven different kinds of herbs: borage, chervil, cress, parsley, salad burnet, sorrel and chives. Throw in some sour cream, yogurt, vinegar and oil, and the city’s culinary favorite is born. And, no, it was not invented by the mother of local son Johann Wolfgang von Goethe (although it might have been the renowned writer’s favorite hometown dish). Served cold over hard-boiled eggs and boiled potatoes, it’s the star of its own festival in May. Celebrated from May 11 to May 19 this year, the Green Sauce Festival takes place at Rossmarkt.
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