Satsivi sauce came to us from Georgian cuisine. Incredibly aromatic, enriched with nuts, saffron, garlic and cinnamon, it fits perfectly with meat and fish dishes, which, as usual, began to be called just like the sauce itself. There are more than fifty varieties of Georgian sauce satsivi, but we will talk about a couple of the most delicious.
How to cook satsivi sauce?
Ingredients:
- walnuts - 600 g;
- coriander - 1 bunch;
- saffron imeretinsky - 1 tbsp. a spoon;
- garlic - 1 head;
- chicken broth - 6 items;
- wine vinegar - 1 tbsp. a spoon;
- coriander - 1 tbsp. a spoon;
- cloves - 1/2 tsp;
- black pepper - 1 tbsp. a spoon;
- salt - 1 tbsp. a spoon.
Preparation
Walnuts with a blender or grinder grind into flour. Separately, we chop the greens of coriander into the gruel, put it in gauze and squeeze out the excess juice. Garlic and a half of salt is ground into paste using a mortar. Separately in a mortar also grind salt with saffron, coriander, pepper and cloves.
Mix the nut flour with garlic paste, add greens and salt and spice spices. We supplement the basis for the sauce with wine vinegar and chicken broth chicken .
In the saucepan, bring the remaining broth to a boil and add the sauce to it in batches, stirring constantly. Cook the sauce for 10-15 minutes on medium heat, after which you can cook fish, meat, turkey or chicken in sauce satsivi.
Satsivi sauce recipe
Ingredients:
- walnuts - 600 g;
- onion - 400 g;
- pomegranate juice - 1 tbsp. a spoon;
- garlic - 2-4 cloves;
- hops-suneli - 1 teaspoon;
- saffron - 1 teaspoon;
- cinnamon - 1/4 tsp spoon;
- cloves - 2-3 buds;
- chicken bouillon;
- salt, pepper - to taste.
Preparation
We chop the onions with a blender and pass on hot vegetable oil until golden brown. While the onion is fried, use a blender to grind the nuts into flour, and rub garlic into a paste with a mortar. Also, in a mortar we rub hop-suneli, saffron, cinnamon, cloves and salt with pepper. Add to the nut flour fried onions, garlic paste and a mixture of spices. We spread the sauce with hot broth until the desired consistency is achieved and put on the fire. We give the satsivi a couple of minutes, pour in the juice and remove the sauce from the fire.
You can also cook chicken with sazivi sauce. To do this, pre-baked chicken can be put in a glass bowl and pour hot sauce, then put the dish in the refrigerator for a couple of hours, and then again bring the sauce to a boil on the stove.