What is a green sauce?

Green sauce can be any number of green sauces from Italy, Germany, France, Argentina or Mexico. European and Argentine variants owe their green color to a large number of herbs used in the recipe, while Mexican variants are green due to the use of ray and chilli peppers. Green sauce is commonly used as a spice or sauce. Other folders such as mustard or cubic bread can be added to the mixture. The ingredients are traditionally finely chopped and mixed by hand. There are several variants of Italian salsa verde and are widespread in Italian cuisine. The basic recipe is similar and the sauce is prepared in almost the same way. French green sauce can also be a type of Mayonnaise flavored with ermagon, parsley, sage and lemon. As with the Italian version, there are a number of recipe varieties in German cuisine. Used herbs can include borage, sorrel, cress, chevil, chives, parsley, salad burns, dill and spinach to name at least some. German green sauce or grüne soße is often served next to potatoes and meat.

chimichurri , the kind of Argentine green sauce, is primarily used as a marinade for grilled meat and variations of the basic recipe can be found throughout Latin America. Parsley, olive oil, garlic, chili pepper and vinegar are used for the basic recipe, although variations can contain bay leaves, coriander, pepper or tomatoes. Tomatoes and red peppers are used for the red variations of Chimichurri.

Mexican version of green sauce, salsa verde , is made of tomatoes, green chili peppers, garlic, onion and coriander. Unlike European and Argentine varieties, Mexican salsa verde is generally very spicy. This sauce is often used to add heat and taste for foods such as Tamales, grilled meat and tacos. It can also be used as immersion.

to prepare the green sauce of any diversity must be a chefChař consider seasonal availability of fresh products, although the wide range and flexibility of most recipes allow you to replace ingredients and experiment if necessary. Most traditional recipes require manual chopping or ground herbs. If tradition is less important than speed, a kitchen robot or blender can be used.