German-style green sauce (Grüne sosse) from Saveur Magazine, Aug/Sep 2011 (#140) (page 80) by Laura Schenone

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on April 20, 2014

    This Gruene Sosse had a thinner consistency than the version I remember my German great-aunt making years ago. Of course, I think there are many, many versions, and this version is still good. I substituted arugula for the watercress and green onions for the chives. Next time, I will use less buttermilk, as I think I would still like a somewhat thicker sauce. I might also try just chopping some of the herbs by hand rather than putting everything in the blender, keeping the sauce a little chunkier. We ate it with chicken for Easter.

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