Categories: Sauces, German, Cheese/eggs 
      Yield: 2 servings 
  
      3 c  Mixed herbs (parsley,               2 tb Mayonnaise 
           -chives, chervil, borage,         3/4 c  Low-fat cottage cheese 
           -dill,                                   -(pressed through a fine 
           Spinach greens, watercress,              -sieve 
           -tarragon, basil,                        In order to smooth curds) 
           Pimpernel)                               Ground white pepper 
      1 c  Sour cream or plain yogurt               Small pinch of sugar 
      2 sm Onions. coarsely chopped            1    To 2 eggs, hardboiled and 
      2 tb Cream                                    -coarsely chopped 
  
  Choose all or merely a selection of the herbs and greens mentioned in the 
  list of ingredients (using the tarragon more sparingly than the others.) 
  Wash them thoroughly and drain on paper towels. Coarsely chop the greens; 
  loosely packed, they should amount to about 3 cups altogether. Take 2 cups 
  of the greens, combine with the sour cream or yogurt and the onions, and 
  puree in the blender or processor; add a few tablespoons of cream if it 
  doesn't seem to be fluid enough. The rest of the greens should just be 
  finely chopped and stirred in a mixing bowl with the puree in order to give 
  the sauce a little bite. Stir in as much mayonnaise and low-fat cottage 
  cheese as it takes to produce a smooth, creamy sauce. 
   
  Season with salt, pepper, and a very little sugar.  The hardboiled eggs can 
  either be mixed in with the sauce or strewn over it as a garnish. 
   
  Makes 2 - 3 cups. 
   
  From:  THE CUISINES OF GERMANY by Horst Scharfenberg ISBN 0-671-63197-7. 
  Poseidon Press, Simon & Schuster, New York. 1989. Posted by: Karin Brewer, 
  Cooking Echo, 7/92