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EatSmarter exclusive recipe

Light Frankfurter-Style Herb Sauce

with Boiled Potatoes
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Light Frankfurter-Style Herb Sauce

Light Frankfurter-Style Herb Sauce - A fresh, springy herb sauce

Difficulty:
very easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
203
calories
Calories
0
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Ingredients

for
4
servings
2
1 bunch
Fresh herbs (about 125 grams)
1
2 ounces
11 ounces
1 tablespoon
medium hot Mustard
1
small Lemon
1 pound
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Preparation

Kitchen utensils

1 Small pot, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Whisk

Preparation steps

1.
Light Frankfurter-Style Herb Sauce preparation step 1

Gently lower eggs into boiling water and boil for 8-9 minutes, until hard-cooked. Drain, peel and let cool to room temperature.

2.
Light Frankfurter-Style Herb Sauce preparation step 2

Meanwhile, rinse herbs, shake dry and remove woody or coarse stems. Finely chop herbs.

3.
Light Frankfurter-Style Herb Sauce preparation step 3

Peel onion and finely chop.

4.
Light Frankfurter-Style Herb Sauce preparation step 4

In a bowl, whisk cream cheese until smooth.

5.
Light Frankfurter-Style Herb Sauce preparation step 5

Add herbs, onion, yogurt and mustard to cheese. Mix well.

6.
Light Frankfurter-Style Herb Sauce preparation step 6

Halve lemon and juice. Add juice to the cheese mixture. Season with salt and pepper.

7.
Light Frankfurter-Style Herb Sauce preparation step 7

Chop eggs, then mix into cheese mixture and let stand for 30 minutes. Meanwhile, rinse potatoes well, cover with salted water and simmer until potatoes are tender when pierced with the tip of a sharp knife, 20-25 minutes. Remove skins if desired and top with sauce.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie203 kcal(10 %)
Protein12 g(12 %)
Fat6 g(5 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.9 μg(5 %)
Vitamin E1.4 mg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.4 mg(29 %)
Folate79 μg(26 %)
Pantothenic acid1.3 mg(22 %)
Biotin11.9 μg(26 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C37 mg(39 %)
Potassium748 mg(19 %)
Calcium212 mg(21 %)
Magnesium53 mg(18 %)
Iron2 mg(13 %)
Iodine16 μg(8 %)
Zinc1.4 mg(18 %)
Saturated fatty acids2.9 g
Uric acid29 mg
Cholesterol129 mg
Development of this recipe:
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