Seeing Green: Verdant Sauces across the Globe

By Katie Barreira

Last week, our tongues took a virtual field trip to Frankfurt for a taste of the country’s customary green sauce. But German cuisine isn’t alone in the notion.

In Italy, salsa verde is a mash of parsley, capers, garlic and anchovies, thinned with oil and vinegar. Order haricots verts with sauce verte at a Parisian café and your delicate green beans will come dressed in a green mayonnaise, colored with a purée of watercress, tarragon or other spring herb.

Argentineans love their steak smothered in chimichurri, a thick blend of parsley and oregano seasoned with cayenne or other hot pepper. And in Mexico, enchiladas aren’t complete without green salsa.

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