Satsivi is the most famous and popular sauce of Georgian cuisine, which is quite simple to prepare, but the most important task is to cook it deliciously. As a rule, it is served in addition to meat dishes mainly from poultry (chicken, duck, turkey). The composition of the sauce is almost constant and must necessarily include walnuts, saffron, cinnamon and pepper and only depending on the place it can be supplemented with some non-traditional ingredients (for example, pomegranate or lemon juice).
Pick your recipe
You will need
- -100 g butter
- -300 g walnut kernels
- -250 g of table onion
- -30 g flour
- -3 yolk
- 8 cloves of garlic
- -100 ml of wine vinegar
- seasonings (cloves, red pepper, bay leaf, cinnamon, saffron, salt)
- -fresh and dried greens
Instruction manual
1
Peel and finely chop the onion and garlic. Spasser them on a mixture of oil and fat previously removed from chicken stock.
2
Add flour to the stewpan, dilute it with broth so that there are no lumps and boil the resulting mixture a little. Finely chop the walnut kernels and mix them with dried and fresh chopped herbs, ground red pepper, yolks, saffron and boiled wine vinegar, combined with spices and seasonings.
3
This mixture, stirring constantly, put in the sauce, heat, but do not bring to a boil.