Green sauce generally refers to any sauce that is green in color. Basically, the sauce made with herbs is known as green sauce and popular such sauces include the Spanish salsa Verde, French sauce verte and Italian salsa Verde.
These green colored, herbal sauces vary in spiciness from mild to very hot. The sauce can be consumed either hot or cold as a condiment. Even various dishes such as pasta, tacos and salads and burritos are prepared with green sauce.
History of Green Sauce
The basic recipe of green sauce is believed to have originated in the Near East around 2000 years ago. The sauce was introduced to the Italian cuisine by the Roman legionaries followed by its export to German and French cuisines. Bolongaro and Crevenna, the two Italian trading families are said to be the carriers of green sauce to Frankfurt, Germany in around 1700.
Preparation of Green Sauce
For basic green sauce, the ingredients that are generally required are green tomatoes, tomatillos, cilantro, green chilies, onion, salt, garlic, oil and vinegar. Quite often, spinach is incorporated to the sauce for extra smoothness and to add health.
Tomatillos and tomatoes are blanched prior to the final preparation of green sauce. If using, the spinach should also be blanched and pureed beforehand. The chopped onion and garlic are sautéed in hot oil for few minutes followed by the addition of blanched as well as remaining ingredients. The mixture is sautéed for few minutes and allowed to cool for some time. A blender or food processor is used to puree the ingredients to make a smooth green sauce. Green chilies and tomatillos can also be roasted for better results.
Variants of Green Sauce
· Salsa Verde – It is an Italian version of green sauce recipe including parsley, anchovies, capers, vinegar, onion, garlic and olive oil. It is quite a rustic sauce with coarse texture. Italian salsa Verde is mainly used as a dipping sauce for grilled vegetables, fish, poultry and meats. Gremolata is one of the well-know green sauce recipe that is best served with ossobuco alla milanese.
· Chimichurri – An Argentinean green sauce, typically eaten with roasted meats and sausages. This sauce is also used as a marinade to meats and poultry. Chopped parsley, cumin, oregano, thyme, lemon, red pepper flakes and vinegar are some of the main ingredients of chimichurri.
· Sauce Verte – This French variant of green sauce is popular since the Renaissance. Mayonnaise is generally flavored with tarragon, sage or parsley to make this delicious sauce. Vinegar or lemon is the main flavoring agent.
· German sauce – This version is made from hard boiled eggs processed with good amount of seven fresh green herbs namely parsley, borage, garden cress, sorrel, chives, chervil and salad burnet. In absence of these herbs the spinach, lemon balm and dill are used.
· Mexican Salsa Verde – Jalapenos, chile, cilantro and lime are generally used to make this Mexican sauce that is typically served with tacos, tortillas, grilled meats and vegetables.
Nutritional Facts Related to Green Sauce
Green sauce is a nutritional dish due to the presence of healthy green herbs. Herbs such as parsley, cilantro, and spinach are full of vitamins, iron and calcium therefore helps in making a beneficial dish.