Georgia · Sauces and Dips · Vegan
Bazhe
A cold, uncooked Georgian walnut sauce, often called the king of Georgian sauces. Ground walnuts, garlic, and spices like blue fenugreek and marigold are loosened with vinegar and water into a creamy, tangy sauce served with poultry, fish, and vegetables.
15 min 130 kcal 10 serves Medium🌱Vegan🇬🇪Georgia★★★★☆4.4
Ingredients
ServingsMetric
- 200 gwalnuts
- 3 clovesgarlic
- 1 tspground coriander
- 1 tspblue fenugreek
- 1 tspdried marigold
- ¼ tspcayenne pepper
- 2 tbspwhite wine vinegar
- 1 tspsalt
- 200 mlwater
Method
- Grind the walnuts in a food processor or with a mortar and pestle until they form a paste and release their oil. If you like, press out and reserve some of the oil to finish the sauce.
- Crush the garlic with the salt into a smooth paste.
- Mix the garlic into the walnuts with the ground coriander, blue fenugreek, dried marigold, and cayenne.
- Stir in the white wine vinegar, then add the cooled boiled water a little at a time until the sauce has the consistency of heavy cream.
- Taste and adjust the salt and vinegar. Do not cook the sauce.
- Chill, then drizzle with the reserved walnut oil. Serve cold with chicken, fish, ghomi, or roasted vegetables.
FAQ
Bazhe is the walnut sauce itself. Satsivi is the dish (boiled poultry covered in this sauce, served cold at holidays). Satsebeli is the tomato sauce. Bazhe is usually thinner and tarter than satsivi.
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