Green sauce

Initially, the green sauce was still one, the homelandit was, most likely, the Middle East. From there it spread throughout the world, and now green sauce is being prepared in Italy, France, Germany, Argentina and Mexico, and each country has its own recipe.

Italian green sauce

In Italy, green sauce is called salsa verde. This cold sauce is served with meat, poultry, fish and vegetables in the form of seasoning or dip sauce (dipa). For its preparation we take:

• 
  150 ml of olive oil
• 
  8 anchovies
• 
  1 bunch of parsley
• 
  1 young onion
• 
  1 pickled cucumber
• 
  1 clove of garlic
• 
  juice of one lemon
• 
  ground pepper, salt

Original recipe instead of pickled cucumberIncludes capers, so if you have the opportunity to get them - it is better to stick to the classic recipe. Finely cut all the ingredients, pour fresh lemon juice, mix. Pour olive oil, salt and pepper to taste, let us brew for 20 minutes. Instead of cutting the ingredients by hand, you can grind them in a food processor.

French green sauce

Originally a French green sauce - sauce verte - looked like Italian. As in some areas of Italy, bread was added to it for a greater density, soaked in vinegar. Now this sauce in France is a mayonnaise with herbs (mainly estragon). To make it, we need such ingredients (the whole green is meant to be finely chopped):

• 
  1 tbsp. spinach or sorrel
• 
  1 tbsp. mayonnaise
• 
  2 tbsp. l. green tarragona
• 
  2 tbsp. l. green parsley
• 
  2 tbsp. l. greens fennel or chervil
• 
  2 tbsp. l. water
• 
  2 tbsp. l. sour cream

As the basis for the sauce is better not to takestore mayonnaise, and home-made, not with vinegar, but with lemon juice. All green for five minutes, boil in the water on high heat. We drain the water, we rub the greens through a sieve. After cooling, mix with sour cream and mayonnaise. Of this amount of ingredients should be 1.25 st. sauce.

German green sauce

In Germany, Hessian green sauce - Grüne Soße - cook differently depending on the locality andseason. The most famous recipe is from Frankfurt am Main. The sauce consists of boiled eggs, vinegar, butter, salt and fresh seasonal herbs (in the classical version - 7 different herbs). They usually serve it to boiled potatoes, sometimes to fried meat, fish dishes. To prepare one of the variants of the Frankfurt green sauce, we will take:

• 
  greens (sorrel, chervil, green onions, parsley, watercress, bug, borage)
• 
  6 tbsp. l. vegetable oil
• 
  3 tbsp. l. wine vinegar
• 
  3 tbsp. l. cream or sour cream
• 
  2 eggs
• 
  1 small onion
• 
  1 tsp. mustard
• 
  sugar, pepper, salt - to taste

Classic German green sauce includesyourself 7 of the above grasses, but if you do not have the opportunity to get them, you can replace them with other greens to taste (say, instead of cherry dill fits). We chop the greens finely with a knife, we choose from the chopped green too coarse pieces of the stem. Grind in a blender greens in puree can not!

Eggs boil hard boiled, clean. Onions cut into cubes. We rub the yolks through a sieve, mix with vegetable oil, mustard, vinegar and onions, add salt, pepper and a little sugar, mix. Add finely chopped protein, chopped greens, cream or sour cream, stir again.

Bon Appetit!