Satsivi is one of the most common Georgian sauces. Its name is translated from the Georgian language as “chilled”. It is not difficult to guess that the sauce is used only cold.
A distinctive feature of satsivi sauce is the high content of walnuts. The set of spices and herbs for making the sauce is constant; ground cinnamon, saffron, garlic and pepper are the required ingredients. Satsivi cannot be imagined without the addition of wine vinegar. However, in some cases, vinegar can be substituted for lemon or pomegranate juice. In some regions of Georgia, the sauce is made thicker with the help of egg yolks.
Georgian cuisine is famous for such dishes as shashlik, chakhokhbili, kharcho, lobio, phali, khachapuri and many others. Popular Georgian sauces include tkemali, satsibeli, bazhi and, of course, satsivi.
To make satsivi nut sauce, you will need: 500 ml of chicken broth, 125 g of chicken fat, 4 cups of walnuts, 8 onions, 3 cloves of garlic, 5 cloves, 1/2 tsp. ground cinnamon, 2 tbsp. l. flour, 1/2 tsp. ground red pepper, 1/2 tsp. hops-suneli, 5 ml of white wine vinegar, 1/2 tsp. ground saffron, 1 tsp. dry coriander, 1 tsp. ground black pepper, 2 tsp. salt.
Walnuts are very beneficial for the human body. They contain all the necessary tannins, carotene, vitamins C and E. Nuts have a beneficial effect on brain activity and improve memory.
To cook satsivi, take onions, peel them, rinse them under cold water and cut them into small cubes. Heat half of the chicken fat in a skillet, add the chopped onion and fry until golden brown. In a separate bowl, combine the wheat flour with the remaining fat and place in a deep skillet. Fry the ingredients, stirring constantly, until a light cream color appears.
After sautéing, let the flour cool slightly, and then dilute it with a little chicken stock. Stir well, then add the rest of the broth. Make sure that the consistency is homogeneous without flour lumps. Place a frying pan with a mixture of flour and broth on low heat and simmer until thick, stirring constantly.
Take walnuts and grind them in a coffee grinder. Put the nuts in a mortar, add garlic, passed through a press, red and black pepper, coriander and salt to them. Rub the mixture well in a mortar. Put the nut mixture into the flour dressing and stir. Pour the resulting mass into a pan with fried onions.
Mix the ingredients thoroughly and simmer over low heat for 15-20 minutes. Next, add to the mass cinnamon, ground cloves, hop-suneli seasoning, saffron, and wine vinegar diluted in a small amount of drinking water. Stir the resulting sauce and cook for another 5-6 minutes. Remove from heat and cool.
In Georgian cuisine, there is a full-fledged dish with the same name. As a rule, this is a turkey (less often chicken), served with Satsivi sauce.
Satsivi nut sauce is ready to eat! It can be served with meat and fish dishes, as well as spread on bread.
