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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.
988:
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
241:
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
322:) 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.
702:
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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
1026:
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
326:(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
298:('Green sauce for fowl') consisting of pepper, caraway, spikenard, cumin, bay leaves, a variety of green herbs, dates, honey, vinegar, wine, broth, and oil.
972:
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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
989:
the other herbs. The Grüne Soße
Festival has capitalized on this and sells cutting boards and T-shirts with the English slogan, "Kill Dill"."
393:. In some regions, cubed bread is soaked in vinegar and blended with the other ingredients, which creates an emulsion somewhat similar to a
238:
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.
1003:
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744:, 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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782:
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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586:, which lay claim to its origins. The Frankfurt-style is made exclusively from seven fresh herbs, namely
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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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768:. Sorrel was so heavily used in greensauce that sorrel itself was sometimes called "greensauce".
42:
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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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697:'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
405:
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
883:. 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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1012:(DOOR) der Generaldirektion Landwirtschaft und ländliche Entwicklung der
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389:. 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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693:) 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
218:, though also called a "green sauce", is instead based on
447:. It is also served with other grilled or stewed fish. A
705:(PGI) was awarded to the fresh herb composition by the
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56:. Unsourced material may be challenged and removed.
1004:Frankfurter Grüne Soße / Frankfurter Grie Soß
280:herbs were not available in Germany at the time.
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740:British greensauce is made of herbs, especially
531:. Lemon juice is often used instead of vinegar.
249:Some possible herbal ingredients of green sauce
716:, relating to its German name Gründonnerstag (
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559:Hard boiled eggs in Grüne Soße with potatoes
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268:A possible origin of the German variant are
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19:For the green sauce in Mexican cooking, see
853:Health and Healing From the Medieval Garden
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975:(five inevitable dishes of Frankfurt) in:
572:. Centres of popularity are the cities of
314:. A flour-coated piece of fish (typically
116:Learn how and when to remove this message
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441:, are warmed or grilled and served with
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855:. The Boydell Press. 2008. p. 67.
397:. In other regions, there is no bread.
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949:Culinary Herbs and Spices of the World
568:is a specialty of the German state of
551:"Frankfurter Grüne Soße" with potatoes
253:The basic recipe is probably from the
158:based on chopped herbs, including the
369:is a cold rustic sauce, and includes
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509:very similar to the Italian. Today,
461:, is a traditional specialty of the
54:adding citations to reliable sources
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1009:Database of Origin and Registration
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881:Cookery and Dining in Imperial Rome
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703:protected geographical indication
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951:. University of Chicago Press.
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41:needs additional citations for
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922:Touring Club Italiano (1931).
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576:(where it is sometimes called
154:is a family of cold, uncooked
1:
903:Teodoro Bardají Mas, (1936),
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16:Sauce made from chopped herbs
831:(2nd ed.). OUP Oxford.
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294:(5th century CE) mentions a
270:French Protestant immigrants
222:and is commonly cooked; the
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465:region on the feast day of
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242:whetting their appetite".
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501:was already known in the
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193:(Frankfurt dialect), the
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634:. In more frugal times,
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200:and greensauce, and the
1014:Europäischen Kommission
646:leaves have been used.
505:, and was originally a
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797:Green goddess dressing
748:. His recipe includes
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905:«La cocina de ellas»
479:is a green sauce in
453:with garlic, called
296:Ius viride in avibus
190:Frankfurter grie Soß
50:improve this article
926:. Touring Editore.
498:sauce verte au pain
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1044:Argentine cuisine
958:978-0-226-09183-9
890:978-0-486-15649-1
862:978-1-84383-363-5
838:978-0-19-280681-9
746:Alexander Neckham
574:Frankfurt am Main
377:, garlic, onion,
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67: –
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65:"Green sauce"
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61:Find sources:
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39:This article
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608:garden cress
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411:served with
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363:The Italian
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48:Please help
43:verification
40:
1002:Eintrag zu
778:Chimichurri
630:, and even
515:is usually
512:sauce verte
507:bread sauce
503:Renaissance
495:The French
450:salsa verde
444:salsa verde
408:Salsa verde
402:Salsa verde
395:vinaigrette
373:, vinegar,
366:salsa verde
357:salsa verde
308:salsa verde
259:legionaries
228:green chile
215:salsa verde
206:chimichurri
202:Argentinian
175:sauce verte
167:salsa verde
148:Green sauce
134:salsa verde
21:Salsa verde
1038:Categories
804:References
655:buttermilk
651:sour cream
628:lemon balm
565:Grüne Soße
517:mayonnaise
467:Saint John
336:watercress
306:In Spain,
224:New Mexico
220:tomatillos
198:mint sauce
184:grüne Soße
152:greensauce
136:used with
76:newspapers
879:(2012) .
825:(2006) .
772:Argentina
689:Apfelwein
679:schnitzel
673:is used.
644:dandelion
475:Gremolata
438:misoltini
435:, called
433:Lake Como
431:from the
383:olive oil
379:anchovies
274:Kurhessen
263:Frankfurt
255:Near East
786:See also
640:plantain
620:shallots
579:Grie Soß
521:tarragon
485:ossobuco
425:Lombardy
421:Piedmont
354:Italian
340:tarragon
330:, fresh
132:Spanish
106:May 2020
1006:in der
877:Apicius
758:dittany
754:parsley
736:Britain
721:
669:schmand
632:spinach
596:chervil
588:parsley
535:Germany
525:parsley
457:agliata
387:mustard
371:parsley
328:spinach
312:sofrito
291:Apicius
234:History
195:British
164:Italian
160:Spanish
90:scholar
955:
930:
887:
859:
835:
766:costus
742:sorrel
695:Goethe
663:yogurt
624:lovage
610:, and
604:sorrel
600:borage
592:chives
584:Kassel
582:) and
491:France
375:capers
332:savory
230:base.
180:German
178:, the
171:French
169:, the
156:sauces
92:
85:
78:
71:
63:
792:Pesto
762:thyme
683:cider
661:, or
659:quark
636:daisy
570:Hesse
463:Siena
346:Italy
338:, or
320:clams
302:Spain
142:clams
97:JSTOR
83:books
953:ISBN
928:ISBN
885:ISBN
857:ISBN
833:ISBN
750:sage
718:lit.
701:The
616:dill
529:sage
527:and
423:and
316:hake
288:The
162:and
140:and
138:hake
69:news
732:).
419:in
187:or
150:or
52:by
1040::
993:.
912:^
812:^
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104:(
94:·
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46:.
23:.
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