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Grüne sauce

Grüne sauce

Recipe no. 35 by Tamara Pešić

Bowl of grüne sauce with eggs and asparagus

Recipe ( Serves 4 )

 

300 g fresh herbs (chives, parsley, pimpinelle, chervil, and a little sorrel, borage, and cress), washed and chopped
½ tsp salt, more if needed
A pinch of brown sugar
1 tsp mustard
1 tbsp rapeseed oil
A pinch of pepper, freshly ground
300 g sour cream                       
200 g crème fraîche
½ lemon (or 2 tbsp vinegar)
8 potatoes, 400 g asparagus, 4 eggs for serving

 

In a blender, mix mustard, oil, lemon juice, brown sugar, salt, and pepper with the chopped herbs. Add the sour cream, crème fraîche and blend. Refrigerate the green sauce for 1-2 hours. Close to serving, cook the potatoes for 30 minutes, blanch the asparagus for 12 minutes and hard boil the eggs. Take the sauce out of the fridge, add lemon juice and salt to taste. Serve all together.

Cardboard boxes with vegetables and fruit
Different herbs

About

Tamara Pešić is a designer, cook, and ceramicist based in Frankfurt and Offenbach am Main, Germany. In her practice, she explores the interactions of people, material, and space. Tamara’s curiosity about what we eat and the ways we bring it to our table led her to start A pinch of salt—a project dedicated to ceramics and food.

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