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The local importance of the dish is shown by the abundance of green sauce at local markets and by the Green Sauce
Monument installed in Frankfurt-Oberrad in 2007. The latter consists of seven small greenhouses with the main herbal ingredients and was part of the Luminale, a local art and light event.
999:
Note that dill is an absolute no-go for the
Frankfurt version. This is shown by slogans like "kill dill" (yes, a pun on the movie "Kill Bill", e.g. "...there is one iron rule about Grüne Soße – it should never contain dill, because its flavor is overpowering and it would disturb the fine balance of
252:
Green sauce made with parsley and often sage was one of the most common sauces of medieval cookery. 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
333:) is added to it. Once the flour coating has cooked, white wine and fish fumet is added, letting the fish be boiled. As the fish is cooked through, the sauce thickens. In the final steps, parsley is added, giving the sauce its characteristic green colour.
713:
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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. It may also be served with cooked fish or roast beef, or as a side dish to barbecue. A local
1037:
Publication of an application pursuant to
Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
337:(Hake in green sauce) is perhaps the most typical dish prepared in this way. Depending on the fish and on the region, other green herbs may be employed as well, including
309:('Green sauce for fowl') consisting of pepper, caraway, spikenard, cumin, bay leaves, a variety of green herbs, dates, honey, vinegar, wine, broth, and oil.
983:
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together with sour cream, oil, vinegar, mustard, salt and added hard boiled eggs. Variants of other local areas, often varying by season, include
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the other herbs. The Grüne Soße
Festival has capitalized on this and sells cutting boards and T-shirts with the English slogan, "Kill Dill"."
404:. In some regions, cubed bread is soaked in vinegar and blended with the other ingredients, which creates an emulsion somewhat similar to a
249:
Green sauce has a long history in many parts of Europe. It was certainly present in the Middle Ages, and may date to the
Classical period.
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755:, mixed with vinegar and sugar. It is eaten with meat. It is first documented in the 12th century in the writings of
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brought it to Italy, from where it was exported to France and
Germany. Evidence suggests that it was introduced in
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Chimichurri is a green sauce used in
Argentina and other parts of Latin America, usually served on grilled meat.
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on 9 March 2016; publication of the detailed application with the product specification dated
October 2015.
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to form the creamy base of the sauce. The fresh chopped herbs are then added. Some variations use
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779:. Sorrel was so heavily used in greensauce that sorrel itself was sometimes called "greensauce".
53:
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specialty, called
Frankfurter Schnitzel, is always served with green sauce, along with apple
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usually refers to a fish sauce. The sauce is prepared using a base made of garlic and onion
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708:'s favourite condiment; a legend that his mother invented it is likely apocryphal.
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is a "classic meat dish" served in many city and country restaurants. The salted
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is used as a condiment or dipping sauce for meats, fish, poultry, or vegetables.
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In many
Hessian families, Green Sauce is part of the traditional meal eaten on
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instead of sour cream. In the city of Kassel, a combination of sour cream and
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Frankfurter Gerichte : Fünf Spezialitäten, die man probiert haben sollte
894:. Translated by Vehling, Joseph Dommers (2nd ed.). Courier Corporation.
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based on parsley, lemon peel, and garlic, and is the usual accompaniment for
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in the 18th century. The German variant uses a different mix of herbs, since
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1023:(DOOR) der Generaldirektion Landwirtschaft und ländliche Entwicklung der
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400:. The ingredients are coarsely chopped, formerly by hand, now often in a
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Packages of herbs for "Frankfurter Grüne Soße" sold on regional markets
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by the Italian trading families Bolongaro and Crevenna around 1700.
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704:) as a traditional accompanying drink. Green sauce was supposedly
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The hard-boiled eggs are sieved or pureed before being mixed with
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https://spoonfulsofgermany.com/2014/06/20/my-german-herb-garden/
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and, as such, is probably at least 2,000 years old. Roman
229:, though also called a "green sauce", is instead based on
458:. It is also served with other grilled or stewed fish. A
716:(PGI) was awarded to the fresh herb composition by the
932:
67:. Unsourced material may be challenged and removed.
1015:Frankfurter Grüne Soße / Frankfurter Grie Soß
291:herbs were not available in Germany at the time.
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751:British greensauce is made of herbs, especially
542:. Lemon juice is often used instead of vinegar.
260:Some possible herbal ingredients of green sauce
727:, relating to its German name Gründonnerstag (
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570:Hard boiled eggs in Grüne Soße with potatoes
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279:A possible origin of the German variant are
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30:For the green sauce in Mexican cooking, see
864:Health and Healing From the Medieval Garden
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986:(five inevitable dishes of Frankfurt) in:
583:. Centres of popularity are the cities of
325:. A flour-coated piece of fish (typically
127:Learn how and when to remove this message
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452:, are warmed or grilled and served with
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866:. The Boydell Press. 2008. p. 67.
408:. In other regions, there is no bread.
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960:Culinary Herbs and Spices of the World
579:is a specialty of the German state of
562:"Frankfurter Grüne Soße" with potatoes
264:The basic recipe is probably from the
169:based on chopped herbs, including the
380:is a cold rustic sauce, and includes
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520:very similar to the Italian. Today,
472:, is a traditional specialty of the
65:adding citations to reliable sources
36:
1020:Database of Origin and Registration
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892:Cookery and Dining in Imperial Rome
24:
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714:protected geographical indication
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962:. University of Chicago Press.
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52:needs additional citations for
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988:Frankfurter Allgemeine Zeitung
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933:Touring Club Italiano (1931).
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587:(where it is sometimes called
165:is a family of cold, uncooked
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914:Teodoro Bardají Mas, (1936),
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27:Sauce made from chopped herbs
842:(2nd ed.). OUP Oxford.
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305:(5th century CE) mentions a
281:French Protestant immigrants
233:and is commonly cooked; the
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935:Guida gastronomica d'Italia
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476:region on the feast day of
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958:van Wyk, Ben-Erik (2014).
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253:whetting their appetite".
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512:was already known in the
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204:(Frankfurt dialect), the
839:Oxford Companion to Food
645:. In more frugal times,
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211:and greensauce, and the
1025:Europäischen Kommission
657:leaves have been used.
516:, and was originally a
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808:Green goddess dressing
759:. His recipe includes
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916:«La cocina de ellas»
490:is a green sauce in
464:with garlic, called
307:Ius viride in avibus
201:Frankfurter grie Soß
61:improve this article
937:. Touring Editore.
509:sauce verte au pain
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1055:Argentine cuisine
969:978-0-226-09183-9
901:978-0-486-15649-1
873:978-1-84383-363-5
849:978-0-19-280681-9
757:Alexander Neckham
585:Frankfurt am Main
388:, garlic, onion,
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76:"Green sauce"
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50:This article
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422:served with
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374:The Italian
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295:Ancient Rome
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59:Please help
54:verification
51:
1013:Eintrag zu
789:Chimichurri
641:, and even
526:is usually
523:sauce verte
518:bread sauce
514:Renaissance
506:The French
461:salsa verde
455:salsa verde
419:Salsa verde
413:Salsa verde
406:vinaigrette
384:, vinegar,
377:salsa verde
368:salsa verde
319:salsa verde
270:legionaries
239:green chile
226:salsa verde
217:chimichurri
213:Argentinian
186:sauce verte
178:salsa verde
159:Green sauce
145:salsa verde
32:Salsa verde
18:Green Sauce
1049:Categories
815:References
666:buttermilk
662:sour cream
639:lemon balm
576:Grüne Soße
528:mayonnaise
478:Saint John
347:watercress
317:In Spain,
235:New Mexico
231:tomatillos
209:mint sauce
195:grüne Soße
163:greensauce
147:used with
87:newspapers
890:(2012) .
836:(2006) .
783:Argentina
700:Apfelwein
690:schnitzel
684:is used.
655:dandelion
486:Gremolata
449:misoltini
446:, called
444:Lake Como
442:from the
394:olive oil
390:anchovies
285:Kurhessen
274:Frankfurt
266:Near East
797:See also
651:plantain
631:shallots
590:Grie Soß
532:tarragon
496:ossobuco
436:Lombardy
432:Piedmont
365:Italian
351:tarragon
341:, fresh
143:Spanish
117:May 2020
1017:in der
888:Apicius
769:dittany
765:parsley
747:Britain
732:
680:schmand
643:spinach
607:chervil
599:parsley
546:Germany
536:parsley
468:agliata
398:mustard
382:parsley
339:spinach
323:sofrito
302:Apicius
245:History
206:British
175:Italian
171:Spanish
101:scholar
966:
941:
898:
870:
846:
777:costus
753:sorrel
706:Goethe
674:yogurt
635:lovage
621:, and
615:sorrel
611:borage
603:chives
595:Kassel
593:) and
502:France
386:capers
343:savory
241:base.
191:German
189:, the
182:French
180:, the
167:sauces
103:
96:
89:
82:
74:
803:Pesto
773:thyme
694:cider
672:, or
670:quark
647:daisy
581:Hesse
474:Siena
357:Italy
349:, or
331:clams
313:Spain
153:clams
108:JSTOR
94:books
964:ISBN
939:ISBN
896:ISBN
868:ISBN
844:ISBN
761:sage
729:lit.
712:The
627:dill
540:sage
538:and
434:and
327:hake
299:The
173:and
151:and
149:hake
80:news
743:).
430:in
198:or
161:or
63:by
1051::
1004:.
923:^
823:^
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115:(
105:·
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34:.
20:)
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