Salsa Verde – Green Sauce

Salsa Verde - Green Sauce

One usually think of this sauce as a typical Italian specialty, but as it turns out also in Germany is it known as a specialty comming from Frankfurt.

The sauce can be made on mayonnaise base or as an oil-vinegar sauce. It is the use of the many herbs that make it something totally separate. There should preferably be seven different green herbs in the sauce. They should be chopped very fine, preferably on a porcelain trencher. If you use a regular wooden one the juices in herbs will seep into the wood, and much of the flavor is lost.

Suggestion 1:
1 1/2 dl [0,3 pt] mayonnaise
1/2 dl [0,1 pt] yogurt
salt
pepper
6 tablespoons chopped herbs
(Parsley, dill, chives, cress, chervil, spinach)

Suggestion 2:
2-3 hårdkokte chopped egg, chopped
1 1/4 dl [0,25 pt] oil
3 tablespoons wine vinegar
salt
pepper
6 tablespoons chopped herbs
(Parsley, dill, chives, cress, chervil, spinach)

For both sauces: Mix all the ingredients, then let the sauce rest in refrigerator for 1-2 hours for te tastes to develop. Serve the sauce with boiled beef, smoked ham or cooked vegetables. The sauce is also delicious with deep-fried fish and vegetables pies.