Gruene Sauce
this the the recipe listed in dr. oetker's german cooking today. i have 
no idea how it comes out as i haven't previously made it. 
 
2   hard boiled eggs
100 millileters  (3.5 oz) vegetable oil
2 Tbsp  fresh chopped herbs (parsley, chives, chervil, cress, borage, salad
  burnet, lemon balm)
150 millileters  (5 oz) creme fraice
  mustard
  salt
  lemon juice
 
shell eggs and slice in half. press the yolks through a sieve. whisk the 
oil into the egg yolks a drop at a time and beat to form a smooth mixture. 
stir in chopped herbs and creme fraiche and season with mustard, salt and 
lemon juice. 
 
-- 
(ID: 12893) Mirror: rec.food.recipes: Sun, May 4, 2003


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