Green sauce

Green sauce, also known as greensauce, is a cold, uncooked sauce made from various chopped herbs. Different regions have their own versions, such as the Spanish and Italian salsa verde, French sauce verte, German Grüne Soße, British mint sauce, and Argentinian chimichurri. In Mexico, salsa verde is made with tomatillos, while in New Mexico, green chiles are the primary ingredient.

The history of green sauce dates back over 2,000 years, possibly originating from the Near East. Roman soldiers introduced it to Italy, from where it spread to France and Germany. In Germany, Grüne Soße may have been influenced by French Protestant immigrants in the 18th century, who adapted the recipe using local herbs instead of Mediterranean ones.

Italian salsa verde is a rustic blend of parsley, vinegar, capers, garlic, and other ingredients, commonly used as a condiment for meats, fish, and vegetables. French sauce verte typically features tarragon-flavored mayonnaise. German Grüne Soße is a specialty of the Hesse region, with variations that include a mix of fresh herbs, sour cream, eggs, and other ingredients.

British greensauce, which dates back to the 12th century, incorporates herbs like sorrel mixed with vinegar and sugar, often served with meat. In Argentina, chimichurri is a popular green sauce paired with grilled meat.