Frankfurter Gruene Sauce (Frankfurt Green Sauce)

Directions

1. 1

   3 c Mixed herbs (parsley, -chives, chervil, borage, -dill, Spinach greens, watercress, -tarragon, basil, Pimpernel) 1 c Sour cream or plain

2. 2

   coarsely chopped 2 tb Cream 2 tb Mayonnaise 3/4 c Low-fat cottage cheese -(pressed through a fine -sieve In order to smooth curds) Ground wh

3. 3

   Coarsely chop the greens

4. 4

   loosely packed, they should amount to about 3 cups altogether

5. 5

   Take 2 cups of the greens, combine with the sour cream or yogurt and the onions, and puree in the blender or processor

6. 6

   add a few tablespoons of cream if it doesn't seem to be fluid enough

7. 7

   The rest of the greens should just be finely chopped and stirred in a mixing bowl with the puree in order to give the sauce a little bite

8. 8

   Stir in as much mayonnaise and low-fat cottage cheese as it takes to produce a smooth, creamy sauce