Grüne Soße: Frankfurt’s Seven-Herb Sauce for Green Thursdays

Another sauce to add to our diet to spice things up.

* 4 packed cups (5 ounces) mixed fresh herbs: parsley, chives, chervil, cress (or alfalfa), pimpernel, sorrel, borage, tarragon and lemon balm
* ¼ cup vegetable oil
* 4 hard-boiled eggs
* 1 cup plain yoghurt
* 3 tablespoons white wine vinegar
* 1 tablespoon Dijon mustard
* salt and freshly milled black pepper


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