green sauce

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Italian salsa verde

As a green sauce refers to various cold sauces of classic cuisine. Likewise, different sauces with a green color due to herbs are colloquially called so. They are known in many countries under the names such as Sauce verte ( French ), Green sauce ( English ), Salsa verde ( Italian and Spanish ) and Bagnet verd in Piedmont .


A distinction is made between the two basic variants:

In addition, cold herb sauce or herb mayonnaise is also known as green sauce because of its color. Green sauces from non-European kitchens are green seasoning in Trinidadian cuisine and Hari Chutney , a green seasoning sauce in Indian cuisine .


Green sauce has been known in Europe for 2000 years. The recipe was adopted from the Orient by the Romans . In England, the first recipes and descriptions of greensauces are known from the De Utensilibus by Alexander Neckham from the 12th century. The German green sauces used to be intended for detoxification in spring. In 1530, a Strasbourg publisher published the cookbook “Of all dishes and dishes, cook and cellar” by Bartolomeo Platina , which contained a recipe for “Güt green Salsen von Kreuttern” ( Salse is an ancient name for sauce). In 1545 Walther Hermann Ryff recommended "for fried .... green salsen" in his "New cookbook for the sick."


Frankfurt green sauce with jacket potatoes and boiled eggs


Frankfurter Green Sauce ( Frankfurter : Grie Soß ) is made from finely chopped herbs. The traditional composition consists of boretsch , chervil , cress , parsley , pimpinelle , sorrel and chives , which are grown and traded in Frankfurt am Main and the surrounding area as a fresh herb mixture under the protected geographical indication (PGI) "Frankfurter Grüne Soße" / "Frankfurter Grie Soß" become. The classic recipe is the Frankfurt Sauce or Sauce Francfort, described in standard works of cooking literature, similar to a vinaigrette , in addition, numerous variants with different basic sauces or milk products are common as a base.

Green sauce, North Hessian and Central Hessian variant with jacket potatoes

In northern and central Hesse , different types of green sauce are common. For Kassel or Nordhessischer green sauce (Kasselänisch "Griene Sose") are also traditionally added up to seven herbs that are chopped significantly coarse compared to the Frankfurt version. Usually these are borage, parsley, pimpinelle, sorrel and chives, depending on the variant, dill and lemon balm are added. The herbs chervil, cress or lovage are not used for the Kassel green sauce. Base material of the Kassel open sauce are a part of sour cream and two to three parts sour cream, to which the chopped herbs are added, also with chopped boiled eggs and little oil and vinegar.

In southern Hesse , a “grass-green” sauce is often preferred, for which the herbs are finely chopped in a meat grinder or mixer or with a hand blender.

France: Sauce verte

The French sauce verte is a mayonnaise that is mixed with finely chopped herbs such as parsley, tarragon , chervil , watercress , pimpinelle and chives , which may have been passed through a sieve . It often contains garlic as well.

Italy: Salsa verde and Bagnet verd

There are a variety of cold herbal sauces in Italian cuisine, the most famous of which is the pesto .

The actual salsa verde from northern Italy, which is traditionally served with bollito misto , is very similar to a Frankfurt sauce with egg and mustard, although other combinations of herbs with z. B. basil and marjoram can be used and usually contain garlic . Chopped capers are also common ingredients .

Bagnetto verde (in the Piedmontese dialect : bagnet verd ), is bound by boiled egg yolk and breadcrumbs , but most of the herbs contain only parsley leaves. The sauce is also complemented with capers, garlic and pickled anchovy fillets . Bagnet verd is one of the traditional Piedmontese foods.

Mexico: Salsa verde

Different Mexican salsas verdes in addition to the red variant

The color green is considered the most important color in the kitchen in Mexico, so there are many recipes. There are hot and sweet, cold and warm green sauces, and many dishes contain such a sauce. What is known in Germany as Königsberger Klopse is called Albóndigas en salsa verde , tastes similar but, as is often the case in Mexico, has a green sauce.

In Mexican cuisine and in Tex-Mex dishes and tacos, cold green and red spicy sauces are usually served. The version known as salsa verde contains, among other things, pureed tomatillos , serranos (chilli) or jalapeños , coriander and lime juice.


  • Ingrid Schick: Green sauce. The best recipes . CoCon-Verlag, Hanau 2010, ISBN 978-3-937774-45-9 .
  • Stefanie Borresch: Who makes the only real green sauce? History, recipes and special features. The comparison. In: Frizz Magazin Kassel. 4th edition April 2012.

Web links

Commons : Green Sauce  - Collection of Images

Individual evidence

  1. Erhard Gorys : The new kitchen dictionary . dtv, Munich 1994-2002, ISBN 3-423-36245-6 . P. 199
  2. ^ Franz Maier-Bruck : Classic Austrian Cuisine , Seehamer Verlag GmbH, Weyarn, 2003, p. 167
  3. Cookery Guide. Manual and reference book of classic French cuisine and fine international cuisine. (“Le Guide Culinaire”) In German translation, Verlag H.Killinger, Nordhausen 1923. Edited using earlier editions and translated and edited in the 5th French edition. Walter Bickel, Pfanneberg Verlag, 1950. Numerous other editions, 16 German editions Nikol, Hamburg 2016, ISBN 978-3-86820-343-1 . P. 42
  4. F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen . 25th, revised edition. Specialized book publisher Dr. Pfanneberg, & Co., Gießen 2012, ISBN 978-3-86820-344-8 , p. 60.
  5. Brockhaus Kochkunst. Bibliographisches Institut & FA Brockhaus, 2008, ISBN 978-3-7653-3281-4 , p. 218.
  6. ^ Alan Davidson: The Oxford Companion to Food . OUP Oxford, 2014, ISBN 978-0-19-104072-6 ( [accessed April 28, 2019]).
  7. Bartholomäus Platina: Of all dishes and dishes, cook and cellar. Retrieved April 28, 2019 .
  8. Ryff, Walther Hermann: New cookbook for the sick. P. 19 , accessed April 28, 2019 .
  9. F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen . 25th, revised edition. Specialized book publisher Dr. Pfanneberg, & Co., Gießen 2012, ISBN 978-3-86820-344-8 , p. 60.
  10. Ingrid Schick: Green sauce - a culinary journey through time. Poetry & Truth . In: Ingrid Schick (Ed.): Green sauce. The best recipes . CoCon Verlag, Hanau 2010, ISBN 978-3-937774-45-9 , p. 13-15 .
  11. See for example: Frankfurter Green Sauce >>  Original Recipes. In: Horticultural company Funck & Hetzer, Frankfurt-Oberrad, accessed on May 8, 2019 .
  12. Ilse Unruh: The cookbook from Hessen. Verlag W. Hölker, Münster 1976, ISBN 3-88117-023-5 , pp. 33–34 (recipes)
  13. a b Ingrid Schick: The ingredients for the green sauce. There is a herb for every taste . In: Ingrid Schick (Ed.): Green sauce. The best recipes . CoCon Verlag, Hanau 2010, ISBN 978-3-937774-45-9 , p. 10-11 .
  14. HNA online: Green sauce from Northern Hesse: You should pay attention to this when preparing it
  15. Supplemento ordinario alla “Gazzetta Ufficiale” n. 176 del 29 July 2017 - Series generale. Gazzetta Ufficiale della Repubblica Italiana (Official Journal of the Republic of Italy), p. 47 , accessed May 5, 2019 (Italian).
  16. Ricardo Muñoz Zurita: Verde, blanco, rojo en la cocina mexicana. 1st edition. Ediciones Larousse, México, DF 2010, ISBN 978-607-21-0243-9 , p. 14ff; 44-46 (Spanish).
  17. Roberto Santibanez: Truly Mexican. Essential Recipes and Techniques for Authentic Mexican Cooking. Wiley, New York City 2011, ISBN 978-0-470-49955-9 , pp. 42-43; 60-90 (English).