[Sca-cooks] green sauces

[JIMCHEVAL at aol.com]

This was in Bruges, so I'm thinking some of the milder greens.
 
Jim  Chevallier
 (http://www.chezjim.com/) www.chezjim.com

Les Leftovers: sort of a food history  blog
leslefts.blogspot.com  

 
In a message dated 2/17/2014 9:15:02 P.M. Pacific Standard Time,  
StefanliRous at austin.rr.com writes:

I'm not  sure I would say that. While green sauces are going to be a green 
color and  have an herb/plant/veggie taste, I would think they very quite a 
lot depending  upon what they are made of. 

At least here in the southwest US many  green sauces include peppers, which 
were mostly unknown in Europe until well  past the 14th century. They're 
also usually much spicier than what I think of  as medieval green  sauces.