Frankfurt's green sauce

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The fresh herb composition “Frankfurter Green Sauce” and Frankfurt Green Sauce thematically overlap. Help me to better differentiate or merge the articles (→  instructions ) . To do this, take part in the relevant redundancy discussion . Please remove this module only after the redundancy has been completely processed and do not forget to include the relevant entry on the redundancy discussion page{{ Done | 1 = ~~~~}}to mark. Chianti ( discussion ) 16:04, 22 Aug 2019 (CEST)


Frankfurt green sauce with hard-boiled eggs and boiled potatoes

Frankfurter green sauce ( Frankfurterisch Frankfurter Grie Soß ), also short green sauce or semolina sauce , is a cold sauce like a green sauce , which is made with finely chopped herbs of certain types, origin and composition. This fresh herb composition has been a special product with a protected geographical indication (PGI) since 2016 under the name of the same name " Frankfurter Green Sauce " or "Frankfurter Grie Soß" , while the preparation of the actual sauce varies.

It has been widespread in Frankfurt am Main and the surrounding area since the 19th century and is one of the city's culinary specialties . The Frankfurter Grie Soß is mainly used as an essential ingredient for a traditional dish of the same name in Frankfurt cuisine (with boiled potatoes and hard-boiled eggs ), but also serves as an accompaniment to various meat and fish dishes.

Preparation and use

Seven herbs are traditionally used to make it, namely borage , chervil , cress , parsley , pimpinelle , sorrel and chives . In the greater Frankfurt area, special fresh herb compositions of these seven herbs are on the market, which are sold as "Frankfurter Green Sauce" or "Frankfurter Grie Soß" with EU-wide protected geographical indications (PGI) and must meet the relevant requirements with regard to origin, harvest and composition.

The classic recipe is the Frankfurt Sauce or Sauce Francfort ( described in standard works of cooking literature ) similar to a vinaigrette : the herbs are very finely chopped , weighed or mashed in a blender and brushed through a sieve with hard-boiled egg yolk . The mixture is seasoned with mustard , table salt , pepper and vinegar and mixed with cooking oil to make a mayonnaise . In addition to the classic recipe, there are numerous variants with different basic sauces or milk products such as quark , yoghurt or sour cream .

Frankfurt green sauce with boiled or fried potatoes and hard-boiled eggs is a seasonal main course. The season traditionally begins on Maundy Thursday and lasts all summer until the first frost in autumn. In the upscale Frankfurt kitchen there is the sauce as a side dish with cooked brisket of beef , boiled beef , cold roast or fish. A dish called Frankfurter Schnitzel has been on some menus since the 1990s . It's a Wiener-style schnitzel with fried potatoes and green sauce.

  • Frankfurt's green sauce

  • Herbs of the " Frankfurt Green Sauce "

  • Green Sauce (here with hard-boiled, chopped egg cooked) with boiled potatoes and a quartered hard-boiled egg, garnished with parsley

  • Green sauce with potatoes and four half hard-boiled eggs and a set made of vegetable salad

  • Green sauce with halved hard-boiled egg and potatoes and a garnish of lettuce, tomato and dressing eighths

history

The origin of the Frankfurt green sauce in its special composition is unknown. It is possible that the herbal sauce was first introduced by French Protestants who had fled to Frankfurt since the mid-16th century. According to other, equally unsubstantiated assumptions, Catholic spice dealers from Lombardy , who settled in Frankfurt at the end of the 17th century , brought Mediterranean herbs and recipes to Frankfurt , including Bolongaro , Brentano and Guaita . A verifiably false modern legend names Mrs. Aja , the mother of Johann Wolfgang von Goethe , as the inventor of the green sauce .

In 1860, Wilhelmine Rührig described a vinaigrette made from six herbs, including tarragon, in the second, expanded edition of her practical Frankfurt cookbook . It is the oldest printed recipe for Frankfurt green sauce:

"A hard-boiled egg yolk is mixed very finely with salad oil for a quarter of an hour, several spoons of fine mustard mixed in and quite a lot of finely chopped herbs such as borasch, tarragon, parsley, baskets, chives and pimpernell, and vinegar, salt and pepper are added. "

- Wilhelmine Rührig : Practical Frankfurt Cookbook , 2nd edition, 1860

There has been a sufficient supply of fresh herbs (as well as vegetables and fruit ) in Frankfurt for centuries, despite the lack of preservation options . The gardeners from the surrounding kitchen villages of Sachsenhausen , Oberrad , Niederrad and Seckbach took care of this . The transfer point was the vegetable and herb market in Frankfurt's old town , where the so-called squatting , as the market women were called in Frankfurt dialect , sold fresh vegetables, herbs and fruit for sale.

Over time, the composition of the herbal mixture evolved. The Frankfurt Dictionary counts in Article sauce under 2. Popular herb in spring according to a source from 1925, six of the seven available today herbs on, but to instead of cress tarragon. In addition, numerous recipes were created with different basic sauces or milk products as a basis. The classic recipe is the Frankfurt sauce described in standard cookery literature.

Cultivation areas and greenhouses of a horticultural company in Frankfurt-Oberrad

The combination of fresh leaves, petioles and shoot tips of the seven herbs, which are packaged in rolls of opaque white paper, is common today and developed in Frankfurt's horticultural and horticultural businesses from the 1920s to the 1950s. The herbs are mainly grown in the Oberrad district of Frankfurt, where most of the specialized horticultural companies and nurseries have now settled. The fertile soils on the Main offer ideal conditions for growing herbs (as well as fruit and vegetable cultivation), while the location in the center of the Rhine-Main area with its markets also opens up good sales conditions.

The special herb compositions are sold as fresh herbs in stores in the greater Frankfurt area. Deep-frozen herbal mixtures have also been in supraregional trade since the early 1990s. In 2011, the 15 producers who joined the Association for the Protection of Frankfurt Green Sauce applied for protection of the designation of origin . In March 2016, the protected geographical indication (PGI) "Frankfurter Grüne Soße" / "Frankfurter Grie Soß" was registered . The composition of the individual herbs as well as the creation of the container rolls must be done exclusively by hand in the area of ​​origin, whereby each type of herb may not exceed 30 percent of the total amount.

According to the EU publication on registration, “the local production of the fresh herb mixture in the geographical area is regarded as a cultural asset and passed on to subsequent generations [...]. The [...] long tradition of cultivation [...] went hand in hand with the firm anchoring of the dish with the name 'Green Sauce' in regional cuisine ", whereby" to this day, every household and every restaurateur has its own individual recipe for the Processing the herbs into a finished dish called 'Green Sauce' applies ”.

Appreciations

The Green Sauce Monument in Frankfurt-Oberrad
  • A green sauce monument was erected in 2007 in the Oberrad district of Frankfurt , where the majority of the specialized horticultural businesses have settled .
  • The Green Sauce Festival has been taking place in Frankfurt am Main every year since 2008 , a competition in which the audience has to choose between seven different preparation tasks every evening. A “Green Sauce Day” has also been held since 2017, with the aim of consuming as many green sauce meals as possible in Frankfurt am Main. Part of the proceeds from the participant codes issued will be donated to a good cause.
  • The novel The Adventurous Journey of the Seven Herbs by the Frankfurt district historian Horst Nopens deals with the origins and provenance of the popular dish.
  • On April 1, 2018, the Frankfurter Rundschau reported that a well-preserved plaque with what is probably the oldest recipe for green sauce had been found in Nida in Frankfurt-Heddernheim .

literature

  • Norbert Brieke: Delicacies from Frankfurt's kitchen and cellar. With 8 “super recipes” and a dictionary of Frankfurt cuisine . Kramer, Frankfurt am Main 1991, ISBN 3-7829-0409-5 , pp. 134-142 .
  • City of Frankfurt am Main , Environment Agency, project group GrünGürtel (Ed.): It has to be seven herbs - The Frankfurt Green Sauce . Environment Agency of the City of Frankfurt am Main, Frankfurt am Main 2008.
  • Geographical indications of origin (Regulation (EU) No. 1151/2012): 30599020.9 Frankfurter Grüne Soße / Frankfurter Grie Soß. In: register.dpma.de. German Patent and Trademark Office . 2008–2016, accessed April 30, 2019 (list of publications, downloads).
  • Part 7e) Version of the product specification to which the decision of the European Commission in accordance with Art. 50 Paragraph 2 of the Regulation refers. "Frankfurter Green Sauce" / "Frankfurter Grie Soß" . In: German Patent and Trademark Office (ed.): DE Markenblatt . Issue 34, August 21, 2015, part 7, p. 18398–18400 ( full text on register.dpma.de [PDF; 46 kB ; accessed on April 30, 2019]).
  • Publication of an application for registration […] (2015 / C 350/13) - Council Regulation (EC) No. 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs "Frankfurter Grüne Soße" / "Frankfurter Grie Soß" EG- No .: DE-PGI-0005-0884-13.7.2011 PGI In: European Commission (Ed.): Official Journal of the European Union . October 22, 2015, p. C 350/10 – C 350/13 ( full text on eur-lex.europa.eu [PDF; 410 kB ; accessed on April 30, 2019]).

Web links

Individual evidence

  1. ↑ F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen . 25th, revised edition. Specialized book publisher Dr. Pfanneberg, & Co., Gießen 2012, ISBN 978-3-86820-344-8 , p. 60.
  2. ↑ a b Erhard Gorys : The new kitchen dictionary . dtv, Munich 1994-2002, ISBN 3-423-36245-6 , p. 167.
  3. ↑ a b c d Publication 2015 / C 350/13 (PDF) In: Official Journal of the European Union of October 22, 2015, accessed on May 3, 2019.
  4. ↑ F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen . 25th, revised edition. Specialized book publisher Dr. Pfanneberg, & Co., Gießen 2012, ISBN 978-3-86820-344-8 , p. 60.
  5. ↑ See for example: Frankfurter Green Sauce >>  Original Recipes. In: gruene-sosse.com. Horticultural company Funck & Hetzer, Frankfurt-Oberrad, accessed on May 3, 2019 .
  6. ↑ Ingrid Schick: The ingredients for the green sauce. There is a herb for every taste . In: Ingrid Schick (Ed.): Green sauce. The best recipes . CoCon Verlag, Hanau 2010, ISBN 978-3-937774-45-9 , p. 10-11 .
  7. ↑ Norbert Brieke: delicacies from Frankfurt Kitchen & cellar. With 8 “super recipes” and a dictionary of Frankfurt cuisine . Kramer, Frankfurt am Main 1991, ISBN 3-7829-0409-5 , pp. 139 .
  8. ↑ a b Ingrid Schick: Green sauce - a culinary journey through time. Poetry & Truth . In: Ingrid Schick (Ed.): Green sauce. The best recipes . CoCon Verlag, Hanau 2010, ISBN 978-3-937774-45-9 , p. 12-15 .
  9. ↑ Barbara Goerlich : The legend about Goethe's favorite dish. In: gruene-sosse-festival.de. Retrieved April 30, 2019 .
  10. ↑ a b Wilhelmine Rührig: Practical Frankfurt cookbook, containing 1018 exquisite cooking recipes, for elegant and middle-class kitchens . 2nd, increased and improved edition. Küchler, Frankfurt am Main 1860 (first edition: 1856, under the title Practical Frankfurter Kochbuch, containing 765 exquisite cooking recipes, with special consideration for the needs of middle-class kitchens ).
  11. ↑ Michaele Scherenberg, Karl-Heinz Stier: Hessen à la carte. The book for the series on Hessischer Rundfunk Fernsehen - hessen 3 on the way - . Part 1. Eichborn, Frankfurt am Main 1990, ISBN 3-8218-1721-6 , p. 18 .
  12. ^ Wolfgang Brückner : Frankfurt dictionary. Based on the material collected by Johann Joseph Oppel and Hans Ludwig Rauh, published on behalf of the Frankfurt Historical Commission in conjunction with the Institute for Folklore / Institute for Cultural Anthropology and European Ethnology at the Johann Wolfgang Goethe University in Frankfurt am Main . Waldemar Kramer Verlag, Frankfurt am Main 1988, ISBN 3-7829-0360-9 . Volume V: raadeln – Strohkopf , p. 2933.
  13. ↑ (Moe): First Frankfurt green sauce season officially opened. In: Landwirtschaftliches Wochenblatt (lw-heute.de). No. 19/2017. Landwirtschaftsverlag Hessen GmbH, accessed on May 1, 2019 .
  14. ↑ Entry on Frankfurter Grüne Soße / Frankfurter Grie Soß in the Database of Origin and Registration (DOOR) of the General Directorate for Agriculture and Rural Development of the European Commission .
  15. ↑ EU Commission Bonn: Frankfurt green sauce protected throughout the EU. In: ec.europa.eu. European Commission , March 9, 2016, accessed May 1, 2019 .
  16. ↑ (dpa): The "green sauce" is better protected. In: FAZ.net . March 9, 2016, accessed May 1, 2019 .
  17. ↑ Grüne Soße Festival at par.frankfurt.de , the former website of the City of Frankfurt am Main, accessed on April 26, 2019.
  18. ↑ Green Sauce Festival. In: gruene-sosse-festival.de. Grüne Soße Festival GmbH, accessed on April 30, 2019 .
  19. ↑ Green Sauce Day 2019. In: gruene-sosse-tag.de. Grüne Soße Festival GmbH, accessed on June 2, 2019 .
  20. ↑ The green sauce sensation. In: fr.de. April 1, 2018, accessed August 27, 2019 .