Georgian sauce recipes with nuts
The rich aroma of spices, the harmony of taste – all this wealth can be found in Georgian sauces. A constant ingredient is nuts. Add garlic, aromatic herbs and delicious seasoning to meat or the bird is ready in minutes.
Contents
Georgian sauces recipes with nuts
Baj sauce with nuts
For cooking you will need:
- Peeled walnuts 300 gr
- Saffron ½ teaspoon
- Hot red pepper 1 pc
- Garlic 4-5 cloves
- Water 0.5 L
- Salt 1 teaspoon
You can make bazhi like this:
Georgian traditional baji sauce is like a popular sauce, with which it is customary to serve cold chicken or turkey, – satsivi. However, bazhi does not boil, it does not add sauteed onions bow. Otherwise, these sauces are interchangeable.
Pass the nuts through a meat grinder with crushed garlic, salt, chopped red pepper and saffron.
Boil water and slowly add to the spicy mixture, whisking until the consistency of sour cream. Let the sauce cool and serve to to the table.
Satsebeli sauce
In traditional Georgian Satsebeli sauce, wine vinegar can be replace with unripe sour grape sauce.
For cooking you will need:
- Peeled walnuts 300 gr
- Wine vinegar 100 ml
- Chicken Broth 0.5 L
- Tomato paste 100 gr
- Onion 2 medium heads
- 6 cloves garlic
- Cilantro and mint young in 4 sprigs
- Ground red pepper ½ teaspoon
- Saffron (preferably Imereti) ¼ teaspoon
- Salt 2 teaspoons
You can cook satsebel like this:
The sauce is served both cold and hot. If Satsebeli preparing for fish, then the broth must be replaced by fish.
Crush nuts in a mortar and dilute with vinegar. Add hot broth, tomato paste and mix well.
Grind onions on a grater, in a meat grinder or in a blender. Add crushed garlic, salt and minced greens. Blend the mass with walnut and season with red pepper with saffron.
Before serving, the sauce must be infused day(!).
Satsebeli served with poultry or tender veal.
Garo sauce
For cooking you will need:
- Peeled walnuts 250 g
- Onions 2 medium pcs
- Chicken Broth 500 ml
- Garlic 4-5 cloves
- Chicken yolk 2 pcs
- Cilantro 6 branches
- Wine vinegar 5 tablespoons
- Salt 1 table spoon
You can make a garo like this:
The blender speeds up the cooking process. Put in the bowl peeled nuts, garlic and herbs, add salt and chop until condition of porridge. Pour in wine vinegar and chicken portionwise bouillon.
Place the saucepan on the fire, add chopped onion. Bring to a boil and cook for 10 minutes.
Beat egg yolks well. Enter a very thin stream in boiling sauce, stirring constantly. Right Georgian Garo should get homogeneous.
Serve the sauce with poultry dishes.
Tasty ideas:
Georgian tkemali sauce can be prepared in an original way. Take a look at the recipe “sauces in a slow cooker”. Such sauces can Serve not only with poultry and beef, but also with real Georgian lobio or with kharcho soup. All recipes can be found on our site.
