How to make green sauce: the sauce of vague chefs

“Ponele Salsa Verde” could perhaps be the most heard phrase in the history of world gastronomy.

Don't say "pour it on," don't say "serve it with salsa verde." Give it a name. A name for the salsa you created.

Parsley sauce? Add green sauce.

Spinach sauce? Add green sauce.

With green chilies? And well, add green salsa.

Hollandaise sauce with herbs, what do we call it? I've got it: Salsa Verde.

Guys, green is one of the most common colors in our food. Did you have no other idea? Were you that tired? It's so wonderful to invent words. And the stories of words are so wonderful.

Salsa golf , for example. It's called that because its supposed creator first made it at the Mar del Plata Golf Club. Did he call it "pale orange salsa"? No. He was into it. He gave us a little bit of a vibe. The salsa is awful, but the name packs a punch, we can't deny it.

The creators of the many green sauces were lazy people, cooks with little verbal wit. Thus, today, almost anything bland with that color is called green sauce.

How to make salsa verde? The answer to this question is another question: what salsa verde?

Despite this, each of us has a green salsa in mind, and no other. Mexicans will have a green tomato and cilantro salsa that they use on tacos and quesadillas. I have this one, the Basque green salsa, ideal for fish but also interesting with meats.

Here I show you how to make salsa verde in 5 easy steps, pay attention:

Ingredients

simple

• 2 garlic cloves
• 1/2 onion
• Chopped parsley (quite a bit, about half a cup)
• 1 CDA. of flour
• 1/2 glass of wine
• 2 cups of fish broth
• Oil
• Salt and pepper

How to make green sauce

even simpler

1. Chop the onion and garlic. Finely chop.

2. Sauté both in oil over medium heat until the onion is transparent.

3. Add the tablespoon of flour. Stir for one minute, until the flour is toasted. This step is essential. Otherwise, the green sauce will thicken but retain the raw flour flavor. This is the same thing that happens in a white sauce or béchamel recipe .

4. Add the wine and stir for a few minutes, until the alcohol has evaporated. You can tell this because the alcohol smell stops coming out. The wine in a sauce evaporates the moment you think, "Good, I thought I'd messed up." Then it's time to move on to the next step.

5. Add the broth and chopped parsley. Stir until the flour is well dissolved. The sauce will thicken. Cook for a few more minutes until it's as desired. Depending on what you're cooking, it's common to add meat or fish to the sauce at this stage and finish cooking it that way.

Here's a photo of my green sauce

in its version with fish meatballs

Check out the recipe for Fish Meatballs in Green Sauce .