With this simple recipe for Frankfurter green sauce you can make a delicious vegan version of the traditional Hessian herb sauce. The original herb mix consists of chives, borage, pimpinella, chervil, sorrel, parsley and cress. Alternatively, you can add your favorite herbs to this spring dish though.
Sort, wash and pat herbs dry (or use a salad spinner). Remove stalks and mince herbs (keep a few leaves for garnishing).
Mix together minced herbs with all the other ingredients and serve immediately with boiled potatoes (and avocado stripes) or chill in the fridge until serving.