There are all kinds of variations of green
sauces, including ones that aren't so green.
The most famous I guess, are the Italian/Spanish salsa verde but South and Central
America also have their share as well as German and UK contributions.
Two of my personal favourites is a German style
sauce which is made from finely chopped hard boiled eggs, sour cream and a lot
of chopped chervil and sorrel. There
seems to be an "English" version of this which is served with boiled
ham which I tried in Norfolk a few years ago made with lovage and sage,
although I had suspicions of a Gallic influence as caper berries were also
used.
My other, and I must admit, and most frequently
used variation is made with mint, thyme and flat leaf parsley.
-
20 grams each of mint, thyme and flat leaf parsley, finely chopped
- Two heaped teaspoons of caper berries
- 50 mls of good olive oil
- a good pinch of salt
- a good pinch of freshly ground black pepper
- two large crushed and finely chopped cloves of garlic
- a dash of cider vinegar
All mixed together.
This is such a no brainer as a dressing for hot
new potatoes or freshly cooked pasta (of any type).
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