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Depending on where you’re from, it’s
Green herb sauce
Sauce verte
Salsa verde
Around here, its dialectic pronunciation is Grie Soß. Claimed by those folks over in Frankfurt, actually, but we’ll ignore that.
We usually make our own, but it’s early days and we were a bit short on a couple of ingredients.
Which are
Parsley
Chives
Sorrel
Cress
Borage
Pimpinelle
Chervil
And you can also add or substitute
Estragon
Lemon balm
Dill
We were only missing cress and borage, actually, but we bought a pack from Michael and Petra Stein, our local market gardeners and loaded it up with stuff from the garden.
Then you pop it in a blender with some sour cream, creme fraiche and buttermilk, let it rip for a bit and dollop it over some new potatoes and boiled eggs.
Or a piece of panfried scrod.
Or a chicken breast, wrapped in sage and pancetta and then barbecued.
Or asparagus
Nice glass of Saumur always goes down a treat, though…
Mainz Daily Photo 
>It would be good with Kreuznacher Kronenberg, though. Yummy!
>Don’t feel bad about the scrod. I lived in Germany (Bad Kreuznach) for two years, and I still don’t know what that is.Otherwise, the rest would be wonderful over grilled fish, too. I would like it over just about any food that wasn’t breaded. Well, maybe not sausages. LOL!
>Heavenly.
>Mmmmm! You folks sound like gourmets! It sounds like it is full of all the wonderful stuff that’s bad for cholesterol, but–who cares?! It sounds also as though it could be a dip or is it too good for that sort of thing?PS How are you feeling?
>Nice menu of things good to eat. I would have been lost without your narrative. That was good too. And I am still ignorant on at least one thing. What is panfried scrod? I can’t begin to even guess was “scrod” is. The word jars my senses like something nasty.