A sauce made with green herbs, such as parsley, sorrel, or green gooseberries, often served with fish or meat in traditional European cuisine.
Compound of 'green' and 'sauce,' describing the sauce's color and primary ingredient. The recipe dates back to medieval European cooking, particularly prominent in English and French cuisine.
Medieval greensauces were preservation tricks before refrigeration—by cooking fruit or using vinegar and herbs, cooks could make foods taste fresh and mask the flavor of meat that was beginning to spoil!
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