Talk:Green sauce

This article was nominated for deletion on 28 May 2020. The result of the discussion was keep.

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Apicius

The Greek-influenced Roman cookbooks attributed to Apicius may have a green sauce. Wetman 06:28, 5 Aug 2004 (UTC)

Capitalization

Why is this capitalized? -- Pekinensis 21:04, 18 Mar 2005 (UTC)

Tex Mex Green Sauce

Sour cream and guacamole? Isn't that simply....incorrect? The green sauce salsa verde I've always known was colored by tomatillos and green chilis

Italian salsa verde

Italian salsa verde often has hard-boiled eggs chopped up in it as a filler agent.72.78.154.193 (talk) 12:30, 23 February 2008 (UTC)[reply]

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 Reference

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]

Caribbean Green Sauce

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]

Please add that information to the article, preferably with WP:Reliable sources. Thanks, --Macrakis (talk) 13:25, 17 September 2011 (UTC)[reply]

Germany

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.

Is the compromise language to your liking? -Achowat (talk) 20:57, 12 December 2011 (UTC)[reply]

spanish salsa verde

It is cited in the introduction. No references? — Preceding unsigned comment added by 31.49.62.225 (talk) 17:58, 9 December 2013 (UTC)[reply]

Grüne Soße Festival

There's also an annual festival every year in Frankfurt am Maine. http://www.gruene-sosse-festival.de/ 178.76.161.142 (talk) 17:10, 26 June 2016 (UTC)[reply]

Rabelais

In Gargantua and Pantagruel much is made of the alleged properties of green sauce. Does this deserve a mention? Xxanthippe (talk) 07:23, 26 December 2016 (UTC).[reply]

Move discussion in progress

There is a move discussion in progress on Talk:Salsa verde (Mexico) which affects this page. Please participate on that page and not in this talk page section. Thank you. —RMCD bot 11:48, 24 July 2018 (UTC)[reply]

Copied from Wikipedia:Articles for deletion/Green sauce for reference

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 (1 2) but they do not strike me as reliable enough sources to imply notability. BenKuykendall (talk) 21:05, 28 May 2020 (UTC)[reply]

Withdrawn by nominator per sources found below. The article still needs work, but at this point it is clear that WP:GNG is met. BenKuykendall (talk) 18:42, 30 May 2020 (UTC)[reply]

Note: This discussion has been included in the list of Food and drink-related deletion discussions. BenKuykendall (talk) 21:05, 28 May 2020 (UTC)[reply]

Note: This discussion has been included in the list of Germany-related deletion discussions. CAPTAIN RAJU^(T) 21:13, 28 May 2020 (UTC)[reply]

Note: This discussion has been included in the list of Italy-related deletion discussions. CAPTAIN RAJU^(T) 21:13, 28 May 2020 (UTC)[reply]

Note: This discussion has been included in the list of France-related deletion discussions. CAPTAIN RAJU^(T) 21:14, 28 May 2020 (UTC)[reply]

Note: This discussion has been included in the list of Mexico-related deletion discussions. CAPTAIN RAJU^(T) 21:14, 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]

Keep It's obviously a broad topic and that's fine. Andrew🐉(talk) 08:28, 29 May 2020 (UTC)[reply]
Keep, of course, the article can be improved but the topic is relevant.--Pampuco (talk) 19:16, 29 May 2020 (UTC)[reply]
Thanks for the withdrawal! I'll copy this useful discussion to the article talk, for future reference. Johnbod (talk) 21:11, 30 May 2020 (UTC)[reply]

"Salsa verde/TEMP" listed at Redirects for discussion

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]

"Greensauce"

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 Dalby 20:19, 31 March 2022 (UTC)[reply]

I can't find "greensauce" in the OED, but Alan Davidson (food writer) spelt it as one word, I must admit. I wish I knew why. Yes, he's a good source. Andrew Dalby 20:52, 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]

Thank you for checking so fully. That's certainly a good range of reliable sources. Andrew Dalby 15:39, 1 April 2022 (UTC)[reply]

The wonder of Google Books....

But overall, it is still pretty uncommon. --Macrakis (talk) 20:22, 1 April 2022 (UTC)[reply]