Pimpinella Saxifraga: Burnet Saxifrage
Used in the German sauce ‘Grie Soss’
Herbs Needed- chives, parsley, cress, dill, chervil, borage, lovage, sorrel, Burnet Saxifrage
Cook 4 eggs until hard boiled and boil 4 new potatoes.
When Eggs are cooked, shell and separate yolks from whites.
Press the yolks through a sieve, mix with mustard, oil and vinegar. Wash and dry herbs and chop and stir into yolk mixture then season.
Chop egg whites and mix into sauce.
Serve with boiled potatoes.
References:http://www.amiexpat.com/recipes/real-german-cuisine/grie-soss-green-sauce/
http://www.wildaboutbritain.co.uk/gallery/files/7/4/8/pimpinellamajor4.jpg
http://www.wildaboutbritain.co.uk/gallery/files/7/4/8/pimpinellamajor4.jpg
