Under the general title "green sauce  "There are several sauces hiding at once, popular in different countries. They consist of different ingredients, but they all share one: all varieties of green sauce include many herbs. How to prepare a green sauce for different recipes, tell the Country of Soviets.

Initially, the green sauce was still one, his homeland 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, andeach country has its own recipe .

Italian green sauce

In Italy, green sauce is calledsalsa 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 olive oil
  • 8 anchovies
  • 1 bunch parsley
  • 1 young onion
  • 1 pickled cucumber
  • 1 clove of garlic
  • the juice of one lemon
  • ground pepper, salt

The original recipe instead of pickled cucumbers includes 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 prepare it, we need the following 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 water
  • 2 tbsp sour cream

As a basis for sauce it is better not to take store mayonnaise, but home cooking. and 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, the Hessian green sauce Grüne Soße  - cook differently depending on the terrain and season. 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 cook one of the options of the Frankfurt green sauce, we'll take :

  • greens (sorrel, chervil, chives, parsley, watercress, Burnet, borage)
  • 6 tbsp vegetable oil
  • 3 tbsp wine vinegar
  • 3 tbsp cream or sour cream
  • 2 eggs
  • 1 small onion
  • 1 tsp mustard
  • sugar, pepper, salt — to taste

Classic German green sauce includes 7 herbs listed above, but if you do not have the opportunity to get them, you can replace them with other greens to taste (say, instead of chervil fennel will suit). 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.