Green sauce

Green sauce is a single name for Italian, Mexican and American sauce Salsa verde, French sauce sauce sauce sauce, German sauce Grüne Soße, as well as Argentine sauce chimichurri. These national dishes of a number of states differ in their similar composition and the obligatory use of a large amount of herbs, spices and spices. Historians and researchers of culinary traditions have found that the original recipe for green sauce was invented about two thousand years ago in the Middle East.

Roman legionnaires introduced their compatriots to the recipe for green sauce. Over time, the green sauce became a national Roman treat and then an Italian one. From the national cuisine of Italy, green sauce migrated to the gastronomic traditions of France and Germany. Notably, the German, Mexican and Argentine version of green sauces are distinguished by a mixture of herbs that are used to make the dish. This is due to the fact that in these states it was quite difficult to find Mediterranean herbs in the Middle Ages.

There are several types of green sauces in Germany. The most famous is the Frankfurt green sauce, which is made from chervel, borago, watercress, parsley and sorrel. Green sauce in Germany is served with fried brisket and potatoes, as well as fish dishes. Germans consider green sauce their national dish. Even in difficult times, the sauce was not stopped making, replacing noble herbs with dandelion or plantain leaves.

The classic Italian green salsa verde sauce is made from parsley and onion greens, capers, vinegar, olive oil, garlic and mustard. It is believed that the real green sauce should be made in a marble or stone mortar, where all the ingredients are milled by hand. Nowadays, a blender or food processor is used for these purposes. The famous basil pesto sauce is also referred to as green sauces. In some Italian areas, among the ingredients of the green salsa verde sauce, one can find crumble of bread.

The vinegar-marinated bread is thought to give the green sauce not only an exquisite subtle taste, but also a more appropriate consistency. Italian green sauce is served to meat, fish, vegetable dishes, as well as to game. The French adopted the recipe for green sauce from Italians. During the Renaissance, green sauce was called sauce verte au pain or "bread sauce" in France.

Over time, bread sauce was transformed into a sauce of parsley greens, tarragon, sage, lemon juice and mayonnaise. The exact opposite of European green sauces is the Mexican version of the dish, which uses physalis and green jalapeño peppers. In addition, the Mexican green sauce includes coriander, lime and chili peppers.