Green sauce

Green sauce is a cold herb sauce that is usually served with boiled meat or fish, cold meats, boiled potatoes or boiled potatoes. It is prepared with herbs on the basis of sour cream and sour cream. Also, vegetable oil and eggs and mayonnaise can be used. In variants of green sauce in different countries is well known: in Germany, mainly from Frankfurt am Main, Hesse agent and Kassel. In these regions, the respective preparation variant is considered a special regional specialty. In Italy it is as salsa verde, in France as a sauce verte known.

History

Predecessor of the green sauce are known in Europe since 2000 years. From the Romans the recipe was taken from the Orient.

As they reached Germany, is unclear. Maybe there were Huguenots who settled in the Electorate of Hesse, also in the Rhine -Main region and the sauce verte brought from France. Other sources refer to the Italian merchant family Bolongaro, which was represented in Frankfurt since 1733. However, it speaks a lot for the Huguenot origin of the Green sauce, because it is especially in Northern Hesse in and around Kassel in central Hesse popular, where the end of the 17th century, numerous Huguenot families were settled.

That, however, Frau Aja, the mother of Johann Wolfgang von Goethe, the green sauce was invented, can be relegated to the realm of legend. A printed recipe of the Frankfurt variant first appeared in 1860 in a Frankfurt Cookbook by Wilhelmine Rührig.

Variants

Frankfurt Green Sauce

In the Frankfurt Green Sauce ( dialect Grie Soss or Greeks Sos ) traditionally includes seven herbs: borage, chervil, cress, parsley, salad burnet, sorrel and chives. Variations from times of need also contained leaves, for example, daisies, dandelions or plantain.

To prepare the herbs are very finely cradled, with sour cream and / or - preferably even in rührter - processed mayonnaise and hard-boiled egg yolk ( variant), in some variants passed through a sieve (rare) and with oil, vinegar, lemon, salt and pepper pitched. Depending on the recipe, other ingredients such as scallions, onions, garlic, mustard and yogurt can be added. Most will decided not to pass the gravy, because the intense herbal flavor thereby lost. The yolk can be replaced with chopped or quartered boiled egg, which is added at the end or omitted. In such variants partly as a basis cottage cheese, sour cream or yogurt is then used to prepare the dish lower in calories.

At the Frankfurt green sauce is enough boiled potatoes and hard boiled eggs. Often, the sauce is served as an accompaniment to boiled brisket of beef, boiled beef or fish. Some prefer to crush carefully with a fork with the potatoes and the eggs the sauce before consumption ( verquetsche ) until a homogeneous slurry is formed and the sauce has reached the temperature of the potatoes.

Traditionally, the herbs required by gardeners in Frankfurt- Oberrad district are grown and marketed in the right mixture in rolls of white paper in which the herbs are wrapped as gently as possible, to the market, for example in the small market hall. 15 herb gardeners have "to protect the Frankfurt Green Sauce club " united in and applied for a protection of designation of origin at the DPMA. In particular, the composition of the herbs from the classic seven herbs to exist without dill or otherwise adulterated versions, each of herb may not exceed 30 percent of the total, and at least 70 percent of the herbs have to come from the Frankfurt region. Accordingly, this application is " Frankfurt green sauce " / " Frankfurter Grie Soss " since 2011 a protected geographical indication ( PGI ). The appeal of the Berlin company Hans Grötsch that a frozen product called " Frankfurt Green Sauce " has been producing since 1993, was settled by compromise. Subsequently, however, so far (March 2013) 2011 protection was sought as a geographical indication even at the European Commission in July, not granted.

The season traditionally begins on Maundy Thursday and lasts until the first frost in the fall. The best quality the herbs have generally in May. In winter, the green sauce is also available, but the herbs then come out of the greenhouse; often then can the quality to be desired, particularly because the delicate herb chervil and salad burnet are not sufficiently available.

Monument to the Green Sauce

As of 21 May 2007 are in Frankfurt- Oberrad also a monument to the green sauce. On a road in the north of the district are seven small greenhouses made ​​of Plexiglas ( ⊙ 50.1009268.718016 ). It is located on the floor each have a logo with the name of an ingredient: borage, chervil, cress, parsley, salad burnet, sorrel and chives. Designed the monument has the Ludwigsburg-based artist Olga Schulz.

In the Luminal, a light show in Frankfurt and region ( last 15 to 20 April 2012) are the greenhouses of the 221 specially -lit projects.

North and Central Hessian Green Sauce

To Kassel (also: Kasseläner ) or Nordhessischer Green Sauce ( Kasselänerisch: Griene Sose ) up to seven herbs are also traditionally added, usually are borage, parsley, salad burnet, sorrel and chives, depending on the variant are added dill and lemon balm. The herb chervil, cress or lovage are not used for the Kassel Green Sauce.

Basic material of the Kassel Green sauce are a part sour cream and two to three parts sour cream to which the chopped herbs with also chopped boiled eggs and a little oil and vinegar are added.

In Mittelhessen you are also finely chopped shallot ( onion ), mustard and garlic, the hard-boiled eggs are not hacked but here only cut into chunks and added to the potatoes. As a sauce based buttermilk is used, which is either mixed with sour cream or sour cream. The vinegar is often replaced by lemon juice.

The sauce is traditionally served with Pell, boiled potatoes, or (more rarely) baking potatoes.

Italian salsa verde

In Italian cuisine, there are a variety of cold herb sauces, the most famous of the pesto.

The actual salsa verde from northern Italy, which traditionally accompanies Bollito misto, strongly resembles a Frankfurt sauce with egg and mustard, although other herbal combinations are used with, for example, basil and marjoram and garlic is usually included. As further ingredients chopped capers are common.

Comparable is the bagnetto verde, which is bound by boiled egg yolk and breadcrumbs, to herbs but usually only contains parsley. He is also supplemented with capers and pickled anchovy fillets.

French sauce verte

The French sauce verte is a mayonnaise that is mixed with finely chopped, possibly painted by a sieve herbs such as parsley, tarragon, chervil, watercress, salad burnet and chives. They often also contains garlic.

Canarian mojo verde

The Canary Islands are a composed mainly of fresh coriander or parsley green sauce ( mojo verde ) is often served, prepared with lemon, olive oil, cumin and salt and stretched to part with green peppers.

Basque salsa verde

The spread in the Basque Country salsa verde is made of oil, flour, peas and parsley. It is served mainly to fish (see Basque cuisine).

Mexican salsa verde

In Mexican cuisine, and Tex-Mex dishes and tacos mostly cold green and red spice sauces are served. The salsa verde as known version includes pureed tomatillos, chili or jalapeños, cilantro and lemon juice.

Indian Hari Chutney

Hari chutney ( "green chutney " ) or hara masala ("green mix ") is a specialty of the central Indian city of Hyderabad. It consists of mint, coriander leaves, grated coconut fresh as possible and plenty of green chillies. Warm mixed with rice he gives the typical Hyderabader Greens Pilaf; also the chicken in green sauce ( Hara Masala Murgh ) is known.