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A World Tour of Green Sauces
Ten sauces, their stories, and how to bring them into your kitchen
About a week ago, I wrote an article on red sauces. A friend remarked that he prefers white sauce. Well, the gauntlet was thrown down, and I seized the challenge with enthusiasm.
And because some people just can’t leave well enough alone, a third friend suggested I write about green sauces. Can I do this one more time?
You bet I can!
Why do we sauce? Centuries ago (in the days before refrigeration), sauces were used to camouflage meats and vegetables of questionable freshness — and that’s putting it politely. Today, refrigeration is no longer the issue, but sauces still matter. We use them not as a disguise, but as a way to add brightness, depth, heat, or richness to the foods we love.
Green sauces show up in nearly every corner of the world — lavished over grilled meats, used as a sandwich spread, drizzled on seafood, stirred into pasta, or used as dips and dressings. Don’t let the color fool you. Green doesn’t mean…
