- Greens - 100 Grams (we use everything that is at hand: parsley, coriander, lettuce, dill, ziru, watercress, tarragon, spinach, green onions, capers)
- Olive Oil - 100 Milliliters
- Wine vinegar - 2 items. spoons (can be replaced with lemon juice)
Ingredients: Green herbs and fragrant herbs are used as a basis for the preparation of green sauce: parsley, cilantro, lettuce, dill, zir, watercress, tarragon, spinach, green onions, capers and others. In the sauce also add olive oil and white wine vinegar. Properties and Origin: It is believed that the recipe for cooking green sauce was discovered in the Middle East, about 2000 years ago. In Italy, this sauce was learned thanks to the Roman legionaries. A little later he got to Germany and France. Based on green sauce, Italian sauce Salsa verde, German Grne Soe and French Sauce verte are prepared. Application: Green sauce is most often served with dishes from potatoes, as well as meat. Nim is seasoned with various vegetable salads, chicken, vegetable and mushroom soups. Good taste is gained by dishes from boiled fish (salmon, trout, salmon) seasoned with green sauce. Recipe: To prepare the green sauce, all the ingredients are ground in a blender, add olive oil, white wine vinegar or lemon juice and mix thoroughly. Tips Chef: It is recommended to serve green sauce to a hot and fried bacon. It is important to note that before serving, the sauce should be infused for 24 hours. Keep it in the refrigerator in a closed glass container.
Servings: 4