highlights | Das Magazin der Leonardo Hotels München | Ausgabe 10

»Sevenherbsforatraditionaldish«

Our head chef recommends… Frank- furt, the banking metropolis of Europe, is situated in the green belt of Hesse – home of the traditional »green sauce«. The «Original Frankfotter Grie Soß«, as it is referred to in the local dialect, contains seven herbs, and it is served cold. It is an integral element of Frankfurt and the sur- rounding areas, and it is eaten with relish at every opportunity. The recipe was first printed inWilhelmine Rührig's recipe book in 1860. Traditionally, the green sauce is served with boiled potatoes, hard-boiled eggs, brisket of beef, boiled beef or fish. But you can let your fantasy run wild: As »salsa verde«, it is also a great accompa- niment to Mediterranean dishes, or what about a sorbet made with the seven herbs? Meanwhile, Frankfurter Green Sauce has become an absolute cult. In

Preparation: In a blender or with a hand blender, blend the herbs with the dairy products until you have a pleasant green mixture. Add eggs, mustard and seasoning – blend, ad- just seasoning as necessary and allow to rest in the refrigerator for at least 2 hours. The Original Frankfurter Green Sauce is served with boiled potatoes and hard-boiled eggs, over which the sauce is poured. »Original Frankfotter Grie Soß« simply has to be made with these 7 herbs, but if necessary, the salad burnet can be replaced with lemon balm. Dill is a no-go! And Ma- yonnaise, gherkins, garlic and Medi- terranean herbs are pure sacrilege.

2007, a monument was erected in its ho- nour in the district of Oberrad, where the herbs are grown, and in 2015, »Frankfurter Grüne Soße« was registered as a pro- tected geographical indication. Since 2008, the traditional sauce has even been honoured with its own annual festi- val, during which seven restaurants each present their best culinary creations for seven days. This year, the kitchen team from Leonardo Royal Hotel Frankfurt also participated, alongwith their highly com- mitted trainees and students. They shared their favourite recipe for a delicious green sauce with »highlights« magazine. Ingredients: 1 Pack of Herbs for Green Sauce (borage, chervil, cress, parsley, salad burnet, sorrel and chives), 8 boiled eggs, chopped, 300 g of sour cream (10 % fat), 200 g heavy sour cream, 2 tablespoons mustard, 1 ta- blespoon lemon juice, salt, pepper

Guten Appetit…!

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