Satsivi sauce

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Ingredients

2. STEP 2

   

   Wash the onion well, dry it, finely chop the onion and garlic

3. STEP 3

   

   Melt the butter

4. STEP 4

   

   Add finely chopped onion and garlic

5. STEP 5

   

   Sauté over medium heat

6. STEP 6

   

   Add flour to the onion mixture

7. STEP 7

   

   Chicken bouillon

8. STEP 8

   

   Pour chicken broth over fried onions

9. STEP 9

   

   Add bay leaf and cloves, boil thoroughly

10. STEP 10

    

    Grind walnuts in a meat grinder.

11. STEP 11

    

    We also chop fresh herbs

12. STEP 12

    

    Add spices to the chopped nuts and herbs (you can also add suneli hops to taste), mix.

13. STEP 13

    

    Pour the yolks into the nut-spicy mixture.

14. STEP 14

    

    Boil wine vinegar

15. STEP 15

    

    Add boiled wine vinegar to the nut mixture.

16. STEP 16

    

    Stir the nut mass well.

17. STEP 17

    

    Add the nut mixture to the onion mixture

18. STEP 18

    

    Heat the prepared sauce over moderate heat, stirring continuously. Do not bring to a boil! Our sauce is ready!

19. STEP 19

    

    If desired, you can add boiled chicken to the sauce.

20. STEP 20

    

    The chicken sauce can be used as a separate dish.

21. STEP 21

    

    Chicken sauce can be used as a main dish with a side dish

Comments on the recipe

Luda

25.08.2023

4.5

Thank you very much. I’ll take the risk. My option.

♥Nata╬♫

25.08.2023

4.5

Valeria, thank you for the recipe for satsivi sauce! I tried it, I really, really liked it!

Valeria

25.08.2023

5

Help yourself!

Anahit

25.08.2023

4.8

I used red wine vinegar in the sauce. To obtain a light sauce, use white (transparent) wine vinegar.

Admin Larisa

25.08.2023

4.8

I would like to add)) Georgian satsivi sauce must be light. Dark wine vinegar is not added to it. You need to use only white wine vinegar or apple cider vinegar. Only cilantro is added to satsivi from greens, nothing else. All other seasonings are only in dry form. No bay leaf is added. And it’s better not to mess around with cinnamon. For example, I don’t put it in at all. In general, of course, the recipe is far from what they make in Georgia)) Although, I think it still turns out delicious)) PS It’s better to grind the walnuts through a meat grinder twice.

Anahit

25.08.2023

4.5

Thank you, Larisa. I didn't know about the color of vinegar. But the light one looks better. I wanted to make sure to follow the recipe as much as possible. And for some reason, in my association, wine vinegar should be red. And for the New Year, I prepared satsivi sauce using apple cider vinegar, fresh cilantro, black pepper, and khneli suneli. And there are no yolks, no cinnamon, no bay leaves in my recipe. I wouldn’t have guessed about spinning the nuts twice, but this will make the sauce smoother and more homogeneous. I agree with you, the sauce still turned out delicious. And still, I love new accents in dishes that I prepare more than once. Thank you, Valeria for the recipe.