Green Sauce (Juhnvechtese Condiment)

Part of Juhnvechtese Cuisine
Green Sauce is one of the great sauces of Juhnvechteya, found at every table from the Frijhid to Cinelli, from Harda to Kautenlland. It is a universal condiment, though each family has its own unique recipe. 
The green from which the sauce takes its name comes from its use of several common herbs as the primary flavors, most commonly parsley and sage, with other herbs used varying by location, season and personal preference. These include chives, chervil, sorrel, garden dress, thyme, garlic, salt, pepper, citrus, mint, sorrel, greubejeb, dill, shallots, lovage, lemon, spinach, onion, anchovies, and sometimes different leaves. 
The herbs are generally ground with a mortar and pestle into a thick paste. From here, it may be served as is or thinned with water, but the sauce if often mixed with milk, sour cream, vinegar, olive oil, mustard, sugar, various spices and even hard-boiled eggs. 
Green sauce is eaten with many foods; as a cold sauce it pairs well with meats, breads, cheeses and stews. Cooked fish, rye bread, cheese, roasted brisket, sausage, and hard-boiled eggs are all commonly accompanied by green sauce across the region. 
Example recipe, from House’s Food, a Joran cookbook
The hard boiled eggs will be puréed before being mixed with the cream to form a creamy base for the sauce. The fresh herb paste is then added. Other ingredients such as oil, mustard or vinegar is either added or substituted for the cream. From here the sauce is served alongside the meal. It is used as a dipping sauce or a condiment.
Category:Juhnvechtese Cuisine