Thursday, February 28, 2013

Green sauce

Green Sauce


  • Fresh herbs and very young wild greens (chives, tarragon, parsley, sorrel, oregano, savory,  cilantro, dill, lovage, lemon balm, borage, garden cress, dandelion, plantain, and more....)
  • 8 eggs, boiled
  • 170 grams of double cream
  • 2 tablespoons of home-made high-fat yoghurt or 2 tablespoons of coconut kefir
  • 1-2 tablespoons lemon juice
  • Salt to taste


  • NOTE: If you do not have a blender, you will need to finely chop all the herbs
  • OTHERWISE: Put the peeled and boiled eggs and the herbs, into a bowl
  • Add in all the other ingredients, except the salt
  • Now blend it all with a blender, (or mix it with a fork, if there is no blender)
  • At the end add salt to taste
  • Serve with boiled halved eggs and Northern trout fillets (alternately, you can serve it with whiting fillets, cod fillets, ...)

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