/ / Recipe Satsivi sauce

Recipe Satsivi Sauce

Sauce on the basis of nuts "Satsivi" - one of the mostWidespread Georgian sauces, which has many varieties. Translated from Georgian as "chilled" and used, mostly in a cold form. This universal sauce can be simply smeared on bread, but more often it is served to a bird or meat. A distinctive feature of this sauce is the use in it of a large number of walnut kernels. In hot form it has the consistency of liquid sour cream, but it thickens considerably when cooled.

  • Onion 8 pcs.
  • Nuts walnut 4 tbsp.
  • Wheat flour 2 tbsp. L.
  • 3 garlic cloves garlic
  • Coriander dry 1 tsp.
  • Black pepper powder 1 tsp.
  • Cinnamon ground 0.5 tsp.
  • Carnation 5 pcs.
  • Mixture of hops-suneli 0.5 tsp.
  • Pepper red ground 0.5 tsp.
  • White wine vinegar 5 ml
  • Saffron ground 0.5 tsp.
  • Broth chicken 500 ml
  • Chicken fat 125 g
  • Salt 2 tsp.
  • Step 1 To prepare the sauce you need to takeOnions, walnut kernels, wheat (or corn) flour, garlic, coriander seeds, ground black pepper, ground cinnamon, clove buds, Hmeli-suneli mix, red pepper, wine vinegar, saffron, chicken broth, Fat and salt.
  • Step 2 Bulbs clean and finely chop.
  • Step 3 In a frying pan, heat half the chicken fat and fry onion on it.
  • Step 4 Mix the flour first with the remainingFat and passer, stirring, until the appearance of a light cream color. Flour thus loses the smell of dampness, acquires a pleasant nutty aroma and does not give in the sauce stickiness.
  • Step 5 After the dressing, let the flour cool down a little,And then dilute it with a small amount of broth, carefully stir, add to the remaining broth and stir again, making sure that no lumps are formed.
  • Step 6 Fry the frying pan again on low heat and, stirring, boil until thick.
  • Step 7 Grind the nuts in a coffee grinder, add the garlic, ruby ​​and black pepper, ground coriander and salt (to taste), rubbed on a small grater.
  • Step 8 Grind the mass well in a mortar.
  • Step 9 Put the mixture into the flour filling and mix.
  • Step 10 Pour the resulting mass into a prepared onion.
  • Step 11 Mix everything and, stirring, simmer for 15-20 minutes on low heat.
  • Step 12 In the sauce, add cinnamon, groundCarnation, "Hmeli-suneli", saffron and wine vinegar diluted in a small amount of hot water. Stir the mass. Heat the sauce on low heat for 5-6 minutes. Finished sauce to cool.
Pay attention to: