Green sauce. Best Recipes

Ingredients:

parsley - 300 g
Bulgarian Green pepper- 3 pcs.
tomatoes - 2 pcs.
salt - 2 tbsp. spoons
garlic - 2 heads

Grind parsley in parts in a chopper, alternately adding pepper, garlic and tomatoes to it. We mix the whole resulting mass and add a sufficient amount of salt. It goes well with soups, sour cream and mayonnaise.

Recipe 2 - with tarragon

Ingredients:

spinach - 100 g
green onion - 100 g
tarragon - 50 g
watercress - 50 g
wine vinegar - 1 teaspoon
natural yogurt - 200 g
boiled eggs - 4 pcs.
sour cream - 200 g
olive oil - 3 tbsp. spoons

Rub the yolks with olive oil. Mix sour cream with yogurt and finely chopped proteins. Grind all the greens as finely as possible sharp knife, add vinegar. If desired, you can lightly salt and pepper. Mix all the ingredients and serve the sauce for fish, boiled pork or potatoes

Recipe 3 - with lemon juice

Ingredients:

vegetable broth - 100 ml
lemon juice - 30 ml
pepper and salt - 0.5 tsp
sunflower and olive oil- 2 tbsp. spoons
parsley, cilantro, dill - 300 g
garlic - 2 cloves

Mix vegetable broth with freshly squeezed lemon juice, pepper and salt. Squeeze garlic into this mixture, pour in sunflower and olive oil, beat. At the end, add chopped greens. The sauce goes well with vegetables and pasta.

Recipe 4 - green onions

Ingredients:

zira - 50 g
tarragon - 50 g
parsley - 50 g
dill - 50 g
green onion - 30 g
capers - 3 tbsp. spoons
wine vinegar- 2 tbsp. spoons
olive oil - 100 ml

Whisk the capers, all herbs, vinegar and oil in a blender. Based on your own preferences, you can take large quantity favorite greens. Serve meat sauce and roast.

Recipe 5 - with capers

Ingredients:

yesterday's bun - 50 g
capers - 1 tbsp. the spoon
anchovies - 4-5 pcs.
red wine vinegar - 2 tbsp. spoons
garlic - 2 cloves
dill and parsley - 100 g
olive oil - 5 tbsp. spoons

The pulp of the roll is soaked in vinegar. Whisk the parsley, garlic, capers and anchovies in a blender. Slowly pour in the olive oil and bring to the desired consistency.

Recipe 6 - with chili

Ingredients:

Tabasco sauce - 3 drops
cilantro - 1 bunch
dill - 0.5 bunch
parsley - 0.5 bunch
chili pepper - 1 pc.
lemon juice - 2 tbsp. spoons
vegetable oil - 2 tbsp. spoons

Grind chili pepper, parsley, dill, cilantro with a blender or combine. Add oil and lemon juice to the mixture, beat again and at the end add a few drops of Tabasco sauce. Suitable sauce as a spread on bread, baked meat or fish.

Recipe 7 - with dill

Ingredients:

avocado - 1 pc.
mint - 4-6 leaves
olives - 6-10 pcs.
lime juice - 10 ml
mayonnaise - 4 tbsp. spoons
dill - 50 g

We chop the dill and mint leaves, cut the avocado into pieces. It must be sprinkled with lime juice immediately to avoid color loss. We beat all the ingredients in a blender, add olives and mayonnaise. Serve with meat and fish.

Recipe 8 - with celery

Ingredients:

celery - 2 stalks
creamy processed cheese- 1 PC.
green chili pepper - 1 pc.

Whisk the celery stalks, green chili and cream cheese in a blender. It is very important that the cheese is good quality because taste depends on it. ready meal. The sauce is great as a dressing for vegetable dishes.

Recipe 9 - with pistachios

Ingredients:

avocado - 1 pc.
pistachios - 30-50 g
cilantro - 1 bunch
chili green - 1 pc.
garlic - 2 cloves
goat cheese soft - 100 g
lemon juice - 2 tbsp. spoons

We remove the stone from the avocado, beat the pulp in a blender. Then pour it with lemon juice, add chili, cilantro, soft goat cheese and peeled pistachios. This sauce is suitable for pickled and baked vegetables.

Recipe 10 - with sorrel

Ingredients:

sorrel - 1 bunch
butter - 150 g
egg yolks - 3 pcs.
salt and pepper - a pinch
lemon or lime juice - 2 teaspoons

Cook sorrel for 40-60 seconds, pour over ice water, finely chop. We melt butter, mix with whipped yolks, bring to uniformity. Next, mix the sorrel with lemon juice, salt, pepper and egg-cream mixture.

Recipe 11 - with basil

Ingredients:

basil - 1 bunch
grated parmesan - 100 g
pine nuts - 50 g
olive oil - 50 ml
garlic - 2 cloves
warm water - 100 ml

Mixing warm water with olive oil, mix. We cut the basil very finely, combine it with squeezed garlic. In a blender, whisk the parmesan, basil and oil with water. Then add the nuts, and beat again, but not so thoroughly. Suitable for pasta, chicken, meat, seafood.

Recipe 12 - with cottage cheese

Ingredients:

cottage cheese - 100 g
sour cream - 100 g
green onion - 1 bunch
salad mix - 1 bunch
basil - 0.5 bunch
salt - 1 teaspoon

Mix cottage cheese with sour cream, beat together with onions, lettuce and basil, lightly add. Best paired with fried or baked red fish.

Recipe 13 - with cilantro

Ingredients:

cilantro - 1 bunch
ground red pepper - a pinch
sesame oil - 1 teaspoon
soy sauce- 1 tbsp. the spoon
canola oil - 1 tbsp. the spoon

Whisk all ingredients in a blender bowl. Suitable for vegetables meat dishes.

Recipe 14 - with arugula

Ingredients:

arugula - 100 g
lemon peel - 5 g
pistachios - 2 tbsp. spoons
nutmeg - 0.5 tsp
lemon juice - 1 tbsp. the spoon
asyago cheese - 100 g
olive oil - 100 g

Three cheese, grind nuts and arugula in a food processor. Mix these ingredients with lemon zest and olive oil, season with nutmeg.

Recipe 15 - with wild garlic

Ingredients:

wild garlic - 50 g
dandelions - 50 g
lemon - 1 pc.
cashew - 30 g
olive oil - 3-4 tbsp. spoons
grated parmesan - 2 tbsp. spoons
sea salt - 0.5 tsp

We grind wild garlic, dandelions, lemon and cashews in a combine. Mix with salt, olive oil and grated parmesan. Pairs well with seafood, meat and vegetables.

Recipe 16 - with seeds

Ingredients:

seeds - 50 g
olive oil - 50 ml
cilantro - 1 bunch
garlic - 3 cloves
tarragon - 1 teaspoon
chili pepper - 2 g

Whisk all the ingredients except the oil in a blender, then slowly add the olive oil to the sauce.

Today I cooked just incredibly magical, amazing delicious sauce from fresh dill (it was the most !!!) garlic, basil and cilantro, lemon juice and zest with the addition of olive oil. The aroma in the kitchen was such that it was impossible to resist, and half of the jar was immediately eaten like a fragrant spread on bread with a piece of bacon or sausage. Please note that all the ingredients of this dill sauce are absolutely natural and healthy, do not lend themselves to heat treatment, so they keep the maximum of their palatability and useful substances. Fresh herb sauce goes well with all fish dishes, goes with meat, and you can always use dill sauce when cooking soups, borscht, porridges, in stews and other homemade dishes. Since the sauce, I repeat, is completely natural (live), it is recommended to store it in a cool place. But the presence of lemon juice and oil in it allows you to save the sauce from young dill pretty long. We prepare a delicious dill sauce throughout the summer, in small portions, and use it almost every day, the sauce does not have time to “stagnate” 🙂! the largest batch of sauce from fresh herbs is made for the fall, so to speak "in the winter." We store and use the sauce then all winter in a cool, convenient place. The sauce remains surprisingly fragrant, tender, does not lose its taste, and simply diverges with a bang! RECOMMEND!

It is very easy to prepare dill sauce, the set of products is as simple as possible, as well as the cooking method:

We sort and view the young stem green dill; dill should be still young, but already ripe ... i.e. be as fragrant as possible. It is not advisable to take a very tender dill, it does not have time to gain strength in aroma and taste and will only green mass. Try to find a decent one green product for a nice tasty emerald sauce. Be sure to wash the dill stalks, and let the excess water drain and dry the branches;

We clean a large head of garlic (this is at least 6 - 8 large cloves). You can take any garlic, both winter (it is larger and more pungent in taste, has a less pronounced garlic aroma) and spring (it is smaller, with small slices, but more fragrant);

Remove the zest from half a lemon, and squeeze the juice from one whole lemon;

Now we start chopping dill by passing it through a meat grinder, or cutting it with a knife, and chopping it with an immersion blender. I always use a blender, in my opinion, this is the easiest, fastest and most convenient way. The blender always easily interrupts the greens, in homogeneous mass making it incredibly light and emerald.

Add garlic to the dill ... and again beat with a blender and so on the whole set of products.

For a variety of taste, you can add young greens of cilantro or basil, arugula, rosemary, celery. Try a combination of flavors and look for your unique recipe.

After mixing all the ingredients and punching with a blender, add olive oil or refined sunflower oil, all types of ground pepper to taste (and sometimes, depending on the mood, I interrupt a whole bitter peppercorn in dill sauce ... and then ... fire and greens). Add salt and sugar to taste... sometimes salt can be added a little more than you want, greens absorb salt a little during storage, and salt will be an additional preservative during long-term storage. We fill deep jars, and store in a cool place. Bon appetit!

Dill Sauce Ingredients:

Dill 2 - 3 large bunches (about 500 gr.)
Garlic 1 big head
Refined oil 110 grams
ground pepper
Lemon juice and zest
Salt and sugar to taste.
bunch of cilantro / basil

For cooking hot sauce from the greens, the roots and foliage of the juicy early radish, which is the first spring "supplier" of vitamins, are ideal. The fantasy of the hostess allows you to give the seasoning any taste and color: such a dish can become a real calling card.

Blender will help you achieve uniform consistency spicy additive. It is prepared immediately before use. A pinch of sugar will help offset the bitterness of mustard oil, which is so rich in bright radishes.

Using kefir or yogurt, you can get an original, appetite-stimulating vegetable smoothie.

Ingredients

1 bunch radish
3-4 stalks of green onions
0.5 bunch parsley
100 ml sour cream
50 ml chilled boiled water
3-4 pinches of salt
1 tsp vegetable oil

Cooking

1. Wash the root crops in water and cut off their tails. Cut into small pieces and pour them into the container of the blender. If you don't like the taste of radish in sauces, then replace it with garlic.

2. We also wash the green onions and chop them. Pour the cut into the blender container.

3. We will pick the washed parsley greens there with our hands. If desired, you can replace it or add dill, celery with it.

4. Pour sour cream of any fat content, chilled boiled water and vegetable oil. Let's add salt. You can add a few other seasonings: dried basil, thyme, etc. - to taste. Grind the entire contents of the container for about 5-7 minutes. If you use kefir instead of sour cream and increase its mass, then you will get a wonderful and healthy smoothie.

Basil sauce for the winter

three or four strong ripe tomatoes(can be replaced with half a glass of dried fruit);

three glasses of fresh basil;

four garlic cloves;

half a glass of shabby hard cheese Parmesan;

a quarter of a teaspoon of ground black pepper;

half a glass of pine nuts;

half a glass of olive oil.

First of all, let's take care of the basil, wash it, then dry it and divide it into separate leaves.
Let's clean the garlic. Put the tomatoes, basil leaves, grated Parmesan and peeled garlic cloves into the blender bowl. Grind our ingredients for a few minutes. Next, add pine nuts and a quarter of a glass of olive oil to the mixture, now grind it all in a blender for one minute. Sprinkle the sauce with black pepper, season with the remaining olive oil and mix well. Pour the sauce with basil into pre-prepared sterile jars, cork and store in the refrigerator.

Basil sauce is ideal to serve with salad, pasta, cheese, risotto. It can also be used as aromatic additive to soups-puree and baked vegetables.

dill sauce

dill - 1 bunch (large)
garlic - 1 head
lemon zest - half a teaspoon
lemon juice - from 1 lemon
olive oil - 100 grams
salt
Cooking:
Cut the dill and mix with the rest of the products. In a blender, turn it all into a porridge-like mixture. We put it in a bank. All)))
Keep refrigerated.

Such dill sauce is simply indispensable for soups, as well as fish dishes and salads.

Sauce Chimichurri

Parsley 1 beam

Olive oil 250 ml

Garlic 5 tooth

cilantro 1 beam

Rosemary 3 wet

oregano 3 wet

Ground red pepper 0,5 tsp

lemon zest 1 tsp

Salt 1,5 tsp

Wine vinegar 3 st.l

Sugar to taste

Separate the parsley leaves from the stems.

Chop all greens and garlic very finely. You can scroll for a couple of seconds in a blender.

Mix the resulting mass with the rest of the ingredients and stir with olive oil. The sauce will be ready to use after standing for a couple of hours. room temperature.

Sauce of garlic arrows.

Ingredients:
1 kg garlic arrows,
300 gr. gooseberry,
1 bunch green cilantro
1 bunch of green dill,
5 st. tablespoons of vegetable oil
1.5 st. spoons of salt
2 tbsp. spoons of soy sauce.

Rinse the greens and finely chop. Sort the gooseberries, remove the tails,
rinse thoroughly with garlic arrows spin in blender.
Add herbs, salt, vegetable oil, soy sauce to the berry-garlic mixture and mix well.
Arrange in clean, dry jars and store the seasoning in the refrigerator.
For mayonnaise lovers:
add mayonnaise to sauce 1:3 before serving and you will be happy)))
The sauce turns out so tasty that it is suitable not only for meat, but also for salads, snacks ...

Adjika green

fresh cilantro 2 small bunches
Fresh parsley 1 bunch
Dill fresh 1 bunch
Green chilli pepper 5-10 pieces
Mint fresh 100 gr.
Walnuts (shelled) 2-3 cups
Tarragon (tarragon) fresh 250 gr.
Basil green 250-500 gr.
Garlic 2-3 heads
Salt to taste

Step 1: Take a hot green pepper. Green spicy capsicum less spicy than red pepper. The smaller the pod and the thinner it is, the hotter pepper to taste. This should be taken into account when preparing adjika. We take hot green capsicum and thoroughly wash it under cold running water. Next, with the help of a knife, we remove the stalk from the pepper and clean it from the seeds, cutting the pepper with a knife into two parts. After that, once again thoroughly rinse it under water. Set the peeled peppers aside.
Step 2: take the garlic.
Take the garlic and divide it into cloves. Next, peel the cloves with a knife from the peel and rinse them thoroughly under cold running water. Set the garlic aside.
Step 3: prepare the greens.
When choosing fresh herbs, the most important criterion is freshness. Also, pay attention to her appearance. The leaves should be elastic, not yellowing at the edges. So, we take fresh greens of cilantro, parsley, dill, mint, tarragon (tarragon), basil and rinse thoroughly under running cold running water. Then, shake slightly from the water and coarsely chop the greens with a knife on a cutting board.
Step 4: Grind the ingredients.
We put coarsely chopped fresh herbs, green hot capsicum peeled from seeds and washed peeled walnuts into a blender. Grind to a homogeneous slurry. Next, put the chopped ingredients in a bowl and add salt. Mix well with a tablespoon. Fragrant adjika green is ready!

Celery - 5 bunches (600 g)
Cilantro - 5 bunches (400 g)
Parsley - 4 bunches (200 g)
Hot pepper, green - 12 pieces (400 g)
Garlic - 4 heads (200 g)
Salt - 80-90 g
Ground black pepper - quite a bit, lightly sprinkle the surface of the mass
Also welcome missing in my recipe
mint - 1 medium bunch
Walnuts (ground) - 0.5 thin glass
Note: Bundles, pieces and heads are medium in size

Sort and clean greens.

Rinse thoroughly, after soaking briefly in cold water(10-15 minutes).

Spread out on a dry cotton cloth to get rid of excess moisture.

Meanwhile, peel the garlic.

Remove stem and seeds from peppers.

IMPORTANT! For those who do not have experience cleaning hot peppers, you need to protect your hands with gloves or fingertips! If you have purchased the "correct" pepper, when your fingers come into contact with its pulp, they will get a dry burn and, after a while, they will burn unbearably painfully and for a long time!

Grind all prepared components using any unit that is familiar and accessible to you (blender, electric meat grinder ...).

Salt and pepper the ground mass, carefully move it, put it in jars of convenient capacity and put it in the refrigerator for untimely storage.

Green adjika can be used as an independent seasoning for ready-made meat dishes, as well as added to stews, soups and sauces.

green sauce goes well with potatoes and meat.

To prepare the green sauce, we need:

Large bunch of herbs to choose from (parsley, dill, spinach, chives, basil, oregano, etc.)
- 250 grams of sour cream
- three hard-boiled eggs
- six tablespoons of sunflower oil
- three tablespoons of white wine vinegar
- one tablespoon of mustard
- sugar, pepper, salt.

First, knead the egg yolks with a fork and mix them with vegetable oil.
Add vinegar, mustard, pepper, sugar, salt and mix until smooth.
Grind the greens by hand or pass through a meat grinder.
Pour sour cream into a bowl and mix with herbs.
Add there the yolk mass and finely chopped egg white.
Mix well and let stand at room temperature for one hour.

green sauce

Ingredients for Green Sauce
spinach, tarragon, chervil, chives, watercress - 50 grams
mayonnaise - 250 ml

How to make green sauce

Pinch off, blanch and cool the green leaves.
Dry with a cloth.
Pass through a very fine sieve.
Mixed with mayonnaise.

Note The sauce can be served with cold salmon or smoked trout.

green sauce in a blender
This sauce is suitable for any meat dishes, and fish too. If you spread it on toast, you get original snack. You can even grease them with potato pancakes, barbecue, steamed fish, sausages, fish in batter, and whatever. The main advantage in the sauce is the abundance of greens, we will thicken it with homemade cheese, cottage cheese, or processed cheese if there is no other. For flavor, add lemon juice, olive oil. The sauce keeps well in a sealed container. Does not contain mayonnaise, which is very important. dietary and healthy sauce you can cook in 10 minutes at home. We will grind all the ingredients with a blender.

To prepare a universal sauce with herbs and homemade cheese, we need 10 minutes, the number of servings is 6.
Ingredients:
Homemade cheese (cottage cheese) - 100 grams
Lemon juice - 1 tablespoon
Garlic - 1 clove
Fresh cilantro, spinach, onion, parsley, salt, paprika, freshly ground black pepper - to taste
Olive oil - 100 milliliters
Dijon mustard grains - 1/2 tablespoon.
How to do with herb sauce in a blender with olive oil :
Homemade cheese can be whatever you have - cottage cheese or cheese. To make the sauce soft, you can together homemade cheese melted add, but with cottage cheese the sauce turns out to be both tender and soft, it is perfectly spread on any dish. Wash all fresh herbs and dry on a paper towel. We lay out all the sauce ingredients on the table so that the sauce is ready in a matter of minutes. This is especially important if the barbecue is almost ready, but you forgot the ketchup, replace it with a healthy and tasty sauce with herbs, because it is much cheaper and more reliable.

We spread the sauce of greens with olive oil in a special gravy bowl or just in a bowl. Even spreading this sauce on bread will be delicious, you can serve it as an appetizer. This sauce is especially delicious with chicken skewers. fresh greens and cheese always go well together.

Sauce "Green"

Ingredients:

For 100 g of salad: kefir or sour cream - 30 g, cucumber - 0.5 pcs., dill and parsley, green onions, salt to taste.

Cooking method:

The cucumber is rubbed on a fine grater, mixed with kefir or sour cream. Chopped greens and green onions, salt are added to the resulting mass.

Dress the salad with the prepared sauce and serve.

From the book Kitchen. Collection recipes author Recipe collection

GREEN RICE Serves 4: 2 large green peppers, 2 fresh green chili peppers, 2 tbsp. l. + 1 tbsp. l. vegetable oil, 1 large onion, finely chopped, 1 garlic clove, crushed, 1 tbsp. l. ground coriander, 300 g long-grain rice, 700 ml vegetable broth, 225 g

From the book 500 recipes from around the world author Perederey Natalia

Sauce "Green" Ingredients: For 100 g of salad: kefir or sour cream - 30 g, cucumber - 0.5 pieces, dill and parsley, green onion, salt to taste. Cooking method: Cucumber is rubbed on a fine grater, mixed with kefir or sour cream. The resulting mass is added crushed

From the book The Best vegetable dishes for the family table. Salads, soups, main courses, canning author Konstantinova Irina Gennadievna

GREEN ONION Green onion salad with egg You will need: 400 g green onions, 120 g sour cream, 2 hard boiled eggs, dill greens, salt. , sprinkle with chopped

From the book Delicious and healthy meals from dairy products. For adults and kids author Zvonareva Agafya Tikhonovna

Green curd sauce Ingredients: curd sauce, chopped parsley - 0.5 tbsp. spoons, chopped dill - 0.5 tbsp. spoons, chopped green or onion - 0.5 tbsp. spoons, chopped watercress - 0.5 tbsp. spoons, chopped celery greens - 0.5 tbsp. spoons. Chop the greens well with a sharp

From the book of 1000 culinary recipes. author Astafiev V.I.

Green sauce from curdled milk Ingredients: curdled milk or kefir - 1 cup, chopped spinach leaves - 1 tbsp. spoon, chopped green and onion - 0.5 tbsp. spoons, chopped dill, parsley and celery - 1 tbsp. spoon, salt, sugar. Finely chop the washed young leaves with a sharp

From the book Raw Food Diet. Food that heals the cells of the body the author Valozhek Olga

Sauce green mayonnaise Boil greens for 5 minutes, drain water, rub through a fine sieve and mix with mayonnaise. It will turn green. 300 g mayonnaise, 20 g fresh spinach, 2 tbsp. tablespoons finely chopped dill, 1 tbsp. a spoonful of parsley, green onions and watercress,

From the book Russian Cookbook experienced hostess. Soups and stews author Avdeeva Ekaterina Alekseevna

Green sauce You will need: Garlic? -? 2 cloves, basil? -? 1 bunch, avocado? -? 1 piece, grated ginger? -? 1 tbsp. l., Lemon juice? -? 2 tsp, salt. Preparation: Peel and pit the avocado, chop in a blender. Chop the garlic and basil, add to the avocado and again

From the book of 1000 recipes on hastily author Mikhailova Irina Anatolievna

Bright green sauce Pinch a good handful of tarragon, 2 handfuls of chervil, and half a handful of green onions. Wash all this greens thoroughly in fresh water, then prepare a large pot of red copper, not tinned, which is usually used by confectioners, pour into it for

From the book Chinese, Japanese, thai food author Perepelkina N. A.

Green Soup Take chicken, and if you need enough soup for six persons or more, add 800 grams of beef with marrow bones; pour 4 bottles of water, put a little salt, put to boil and let it boil with a small, even key, removing the foam. When the chicken

From the book We are treated with food. 200 best recipes for diabetics. Tips, recommendations author Kashin Sergey Pavlovich

Green Thai curry sauce 4 green chili peppers, 1 teaspoon black peppercorns, 1 finely chopped onion, 1 tbsp. tablespoon minced garlic, 1 tbsp. chopped fresh coriander, 2 teaspoons grated lemon peel, 1 teaspoon salt, 2 teaspoons ground

From the book Cold and hot appetizers. Cooking like a pro! author Krivtsova Anastasia Vladimirovna

Green French sauce 1 tbsp. tablespoon coarsely chopped fresh lettuce, 1 tbsp. tablespoon coarsely chopped fresh parsley, 1 tbsp. tablespoon coarsely chopped fresh watercress leaves, 1 tbsp. 1 teaspoon coarsely chopped fresh tarragon (tarragon), 4 chopped spinach leaves, 250 g

From the book The Great Encyclopedia of Spices, Seasonings and Spices author Karpukhina Victoria

Thai green sauce FOOD 4 green hot peppers 1 onion 2 garlic cloves 1 tbsp. spoon of vegetable oil 1 tbsp. tablespoon cilantro, chopped 1 tbsp. a spoonful of grated lemon zest grated 1 tbsp. 1 teaspoon ground coriander 1 teaspoon seeds

From the author's book

Green sauce Ingredients: 2 eggs, 3 tablespoons of olive oil, 3 tablespoons of apple or grape vinegar, 1 bunch of parsley, 1 bunch of dill, black ground pepper, salt. Cooking method: hard boil eggs, cool, peel and pass through a meat grinder.

From the author's book

Green sauce "Parma" 200 g carrot tops 50 g pine nut kernels 350 ml olive oil 3 garlic cloves salt Separate the leaves from the stems, chop the garlic finely. Combine the tops, garlic, pine nuts and olive oil, salt and chop the resulting mass

From the author's book

Green sauce Several different sauces, in in large numbers containing herbs, united under the common name Green Sauce. The Middle Eastern recipe for Green Sauce is at least 2,000 years old, brought to the Mediterranean by Roman legionnaires. From there he came to the German lands,

From the author's book

German Green Sauce German Green Sauce includes at least 7 fresh herbs: borage, watercress, sorrel, chervil, onion and parsley. Sometimes dill, lovage, lemon balm, spinach and basil serve as an additive. If it is not the season for the indicated fresh herbs, the daisy is used,