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Sounds one of the points that are in common with the version in frankfurt and make it prpable that this is of italian origin. Its however no sort of mayoneses. --Polentario (talk) 19:08, 22 July 2009 (UTC)[reply]
I don't think Gremolata should be mentioned here. Gremolata isn't a type of Salsa Verde in the same way that Persillade isn't a type of salsa verde, nor is Chimichurri - they're other other parsley-bsed condiments, that share one primary ingredient and are all literally green sauces. Basil is also sometimes added to Salsa Verde, but I don't think anybody would suggest Pesto or pistou - both green sauces - to be the same. Or British Parsley Sauce... — Preceding unsigned comment added by 82.68.48.30 (talk) 10:09, 27 June 2015 (UTC)[reply]
Taco Bell and Del Taco? Isn't this a common condiment of many restaurants and not just these two? I seems to me this reference should be removed Drewsachs (talk) 23:25, 26 March 2008 (UTC)[reply]
Many Caribbean countries including Trinidad & Tobago, Jamaica and St. Lucia have a green sauce made from cilantro or the longer variety culantro. Should Caribbean be added here? — Preceding unsigned comment added by 74.104.179.72 (talk) 00:58, 17 September 2011 (UTC)[reply]
In germany exist about 5+ different types each for a different region , not one for Kassel, but a lot for Hamburg, Munich, Cologne and surely Frankfurt and some other smaller regions with slight differences in Recipe.
Source: I'm a german cook, traveled a lot, got a big family so i learned a lot from earlier generations ;)
//edit The Maudny Tursdy isnt called "green thursday" in germany cause of the green sauce but because of an "unwritten law" to eat no meat/fish at that day, only vegetables. Mostly youll hear that ppl eat traditionally spinach at that day.
@ACHOWAT if you dont know anything about an article stop keeping ppl from correcting and enhancing it.
Individually, there are many notable green sauces; however, I do not think the topic of green sauces is notable per the criteria of WP:GNG and WP:LISTN. This article is currently unsourced, and consists purely of original research; the "history" section in particular appears to be speculative. I did find a few possible discussions of green sauces (12) but they do not strike me as reliable enough sources to imply notability. BenKuykendall (talk) 21:05, 28 May 2020 (UTC)[reply]
Keep The article has been around over a decade, and there is indeed a coherent subject here, the green herb sauces. The German-leaning history section is very inadequate - this was huge as a basic sauce in medieval cooking, especially served with fish. Of course recipes are few and far between. Obviously references needed - searching for cookery refs is a nightmare as all you get is recipes. Note that none of the European sauces have articles, I was rather shocked to see: the Spanish and Italian salsa verde, the French sauce verte - the former goes to the Mexican one (it should be a disam) and I'll redirect the French one (currently a redlink) now. So this is all we have on this major sauce family, and it should be kept and improved. I think a firmer distinction should be made with the South American ones, and British mint sauce. Medieval refs, all to books: [1], [2], [3], [4], [5], Johnbod (talk) 22:08, 28 May 2020 (UTC)[reply]
Strong keep Though I certainly agree that the current article needs work, it is the only article right now on the Italian salsa verde, which is unquestionably as notable as the Mexican salsa verde, which has its own article (because it is made of tomatillos, not herbs). The Italian salsa verde is important in Lombardy, Piedmont, and Tuscany. I've added a few refs. The French Renaissance sauce is probably the same thing in some real sense, though the modern mayonnaise-based version isn't. I agree, too, that additional research is needed to determine whether the German green sauce is related to the Italian one, but simply on the basis of generic similarity, it seems to belong together with the Italian one, at least until the article becomes too big -- which it certainly isn't yet. There is an important historical tradition of green sauces. Taillevent, for example, discusses green sauces.
PS, I would guess that in fact the various European green sauces do have a common origin, but we'll need to find some sources for that. --Macrakis (talk) 22:50, 28 May 2020 (UTC)[reply]
Green sauces are treated together in reliable sources. Without much effort, I found, for example, Susan Volland's Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors, W.W. Norton, 2015, which has an entire section on green sauces. James Peterson's comprehensive Sauces: Classical and Contemporary Sauce Making (multiple editions) talks about green sauces, including the English green sauces which are the ancestor's of today's mint sauce.
Wikipedia policy is not to delete articles which are incomplete, but to improve them. This article unquestionably needs improvement, but certainly not deletion! --Macrakis (talk) 22:33, 28 May 2020 (UTC)[reply]
PPS The Oxford Companion to Food has an article on greensauce (ref added to article; also an OED ref), and gives the German Grüne Sosse as "an example of what is essentially the same thing in other cuisines". I hope that's definitive as to the notability of green sauce as a category. --Macrakis (talk) 23:32, 28 May 2020 (UTC)[reply]
Does anyone really write it as one word? It seems unlikely. Other wikis are taking this word "greensauce" from us, so we should eliminate it if there's really no reliable source for it. Andrew Dalby20:19, 31 March 2022 (UTC)[reply]
The Oxford Companion to Food (both 1st and 2nd editions) -- which is generally very reliable for food issues -- uses the single-word form as its main title for the topic (and it is given as a footnote for the first paragraph). It has also been used by the Silver Palate Good Times Cookbook, The Cook's Encyclopedia, Paul Freedman's Out of the East, The Constance Spry Cookery Book, etc. But Google ngrams shows that it has never been common, and OED doesn't even mention the one-word spelling. --Macrakis (talk) 20:59, 31 March 2022 (UTC)[reply]
A discussion is taking place to address the redirect Salsa verde/TEMP. The discussion will occur at Wikipedia:Redirects for discussion/Log/2021 July 4#Salsa verde/TEMP until a consensus is reached, and readers of this page are welcome to contribute to the discussion. Shhhnotsoloud (talk) 14:20, 4 July 2021 (UTC)[reply]
