an accompaniment to either hard-boiled eggs or roast beef brisket. It may also be served with cooked fish or roast beef, or as a side dish to barbecue. A local schnitzel specialty, called Frankfurter Schnitzel, is always served with green sauce, along with apple cider (Apfelwein) as a traditional accompanying drink. Green sauce was supposedly Goethe's favourite condiment; a legend that his mother invented it is likely apocryphal. The local importance of the dish is shown by the abundance of green sauce at local markets and by the Green Sauce Monument installed in Frankfurt-Oberrad in 2007. The latter consists of seven small greenhouses with the main herbal ingredients and was part of the Luminale, a local art and light event. The geographical indication (GI) "Protected Geographical Indication (PGI)" was awarded to the fresh herb composition by the European Union on 9. March 2016 ; publication of the detailed application with the product specification dated Oktober 2015. In many Hessian families, Green Sauce is part of the traditional meal eaten on Maundy Thursday, relating to its German name Gründonnerstag (literally Green Thursday). Britain British greensauce is made of herbs, especially sorrel, mixed with vinegar and sugar. It is eaten with meat. It is first documented in the 12th century in the writings of Alexander Neckham. His recipe includes sage, parsley, dittany, thyme, garlic, salt, pepper, and a spice which is little-known nowadays, costus. Sorrel was so heavily used in greensauce, that sorrel itself was sometimes called 'greensauce'. Argentina Chimichurri is a green sauce used in Argentina and other parts of Latin America, usually served on grilled meat. See also Pesto Green goddess dressing, a salad dressing of green sauce with sour cream and mayonnaise Notes External links Argentine cuisine British cuisine Medieval cuisine Culture in Frankfurt French sauces German sauces Italian sauces Hessian cuisine Spanish cuisine