Generality
Green sauce is the generic term referring to an emerald-colored condiment, prepared with mainly vegetable ingredients.
Other variations of green sauce include the addition of salt, pepper, onion, garlic, basil, bread, cucumber, raw egg yolk and whole boiled egg.
The procedure to follow to prepare the green sauce is very simple. After having cleaned, washed and peeled the parsley, it must be finely chopped with the other ingredients; we deliberately omit other fairly obvious steps, such as shelling the eggs, undressing the onion, etc. Everything is placed in a deep container, then adjusted to taste (salt, pepper, etc.); finally, the mixture is mixed with raw oil until the desired consistency is reached.
The traditional function of green sauce is to accompany various foods, including above all boiled meat (also called boiled mixed meat).
Green sauce
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Nutritional Characteristics
The green one is an accompanying sauce that falls under the group of condiments. This means that, due to its chemical, organoleptic and taste characteristics, it is able to replace oil, salt, pepper, vinegar, lemon and any ingredient used to flavor foods.
It has an energy supply that varies according to the amount of oil used, responsible for the consistency of the sauce. It goes without saying that calories come mainly from lipids, followed by proteins and finally carbohydrates.
Fatty acids are predominantly monounsaturated (even in the one containing eggs). The biological value of proteins fluctuates between high and, depending on whether or not the egg is added. Only in the green sauce containing the bread, the carbohydrates are mainly complex.
The ratio between proteins and carbohydrates varies greatly depending on the presence or absence of egg and bread. Additionally, both whole hard-boiled egg and yolk are important sources of cholesterol.
The intake of fiber is considerable, as well as that of vitamin C, carotenoids and potassium; the concentrations of calcium and iron are also noteworthy (the latter in a poorly bioavailable form).
The green sauce is not suitable for the diet of the overweight subject; if it is rich in cholesterol, it should only be used sporadically and in moderate portions by subjects suffering from hypercholesterolemia.
It does not contain lactose. If bread is present, it becomes unsuitable for the celiac's diet.
Due to the presence of anchovies and / or eggs, the green sauce does not lend itself to the vegan and vegetarian diet. However, it is also possible to prepare a vegan variant, as shown in this video.
The average portion varies a lot according to the ingredients and the amount of oil but, taking Alice's recipe as a reference, a total amount of 20-40g (25-50kcal) could be established.
