Green sauce

In a 14th-century recipe, green sauce served with a dish of cheese and whole egg yolks boiled in watered down wine with herbs and spices was recommended for "lords, for settling their temperament and whetting their appetite".

The Apicius (5th century CE) mentions a Ius viride in avibus ('Green sauce for fowl') consisting of pepper, caraway, spikenard, cumin, bay leaves, a variety of green herbs, dates, honey, vinegar, wine, broth, and oil.

[4] The Italian salsa verde is a cold rustic sauce, and includes parsley, vinegar, capers, garlic, onion, anchovies, olive oil, and possibly mustard.

A salsa verde with garlic, called agliata, is a traditional specialty of the Siena region on the feast day of Saint John.

[5]: 277 Gremolata is a green sauce in Milanese cuisine based on parsley, lemon peel, and garlic, and is the usual accompaniment for ossobuco.

[6]: 36 The French persillade is a simple sauce, based on chopped parsley and garlic, and possibly shallots, olive oil, vinegar and/or breadcrumbs.

The Frankfurt-style is made exclusively from seven fresh herbs, namely parsley, chives, chervil, borage, sorrel, garden cress, and salad burnet together with sour cream, oil, vinegar, mustard, salt and added hard boiled eggs.

The sauce is served cold with peeled boiled potatoes or just with rye bread, as an accompaniment to either hard-boiled eggs or roast beef brisket.

The protected geographical indication (PGI) was awarded to the fresh herb composition by the European Union on 9 March 2016;[9] publication of the detailed application with the product specification dated October 2015.

[10] In many Hessian families, Green Sauce is part of the traditional meal eaten on Maundy Thursday, relating to its German name Gründonnerstag (lit.

His recipe includes sage, parsley, dittany, thyme, garlic, salt, pepper, and a spice which is little-known nowadays, costus.