Green sauce
Green sauce is a term used to describe various sauces that are green in color. These sauces are typically made with a variety of green herbs and other ingredients, and they are used in different cuisines around the world. The specific ingredients and preparation methods can vary widely depending on the regional cuisine.
Varieties of Green Sauce[edit | edit source]
Italian Salsa Verde[edit | edit source]
Salsa verde is a traditional Italian green sauce made with parsley, capers, garlic, onion, anchovies, olive oil, and vinegar. It is often served with boiled meat, fish, or vegetables.
Mexican Salsa Verde[edit | edit source]
In Mexican cuisine, salsa verde is made with tomatillos, jalapeños, cilantro, onion, garlic, and lime juice. This version is commonly used as a condiment for tacos, enchiladas, and other Mexican dishes.
German Grüne Soße[edit | edit source]
Grüne Soße (Green Sauce) is a specialty of the Hesse region in Germany, particularly around Frankfurt. It is made with a mixture of seven fresh herbs: borage, chervil, cress, parsley, salad burnet, sorrel, and chives. The herbs are mixed with sour cream, yogurt, or quark, and sometimes hard-boiled eggs are added.
Argentinian Chimichurri[edit | edit source]
Chimichurri is a green sauce from Argentina made with parsley, garlic, vinegar, olive oil, and red pepper flakes. It is typically used as a marinade or condiment for grilled meat.
Persian Sabzi Khordan[edit | edit source]
In Persian cuisine, a green sauce known as Sabzi Khordan is made with a variety of fresh herbs such as parsley, cilantro, mint, and green onions. It is often served as an accompaniment to meals.
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See Also[edit | edit source]
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