Frankfurter Grüne Soße is a cold sauce served at Frankfurt spring tables: seven fresh herbs are finely chopped and mixed with sour cream, strained yogurt, and hard-boiled eggs. It is served as a main course with boiled eggs and skin-on boiled potatoes. The herbs are chopped with a knife, not blended; crushed herbs darken and turn bitter.
Remove the thick stems and any yellowed leaves. Rinse the herbs twice in cold water, then dry them completely in a salad spinner or on a clean towel; wet herbs will thin the sauce.
Lower eight eggs into boiling water and cook for 9 minutes. Transfer them to ice water and peel. Reserve two eggs for the sauce and six for serving.
Boil the potatoes in salted water with their skins on for 18–20 minutes, until a knife slides in without resistance. Drain.
Finely chop the herbs with a sharp knife or a double-handled chopping knife; the pieces should be smaller than a grain of rice. Do not use a blender or food processor: crushed herbs darken and make the sauce bitter.
Mash the yolks of the two eggs reserved for the sauce with a fork. Whisk them with the oil, mustard, and lemon juice until smooth, then stir in the sour cream and strained yogurt. Fold in the herbs, finely chopped egg whites, salt, and black pepper. The sauce should be deep green and thick enough to fall slowly from a spoon.
Spoon the chilled sauce into deep plates. Arrange the halved eggs and warm potatoes alongside.
Refrigerate the mixed sauce for 30 minutes so the herbs can infuse the cream. Serve it the same day; the herbs darken by the next day.
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