Georgia · Sauces and Dips

Bazhe

15 min10 servings130 kcal

Bazhe is a cold, uncooked Georgian walnut sauce, often called the king of Georgian sauces.

Bazhe

Ingredients

  • walnuts200 g
  • garlic3 cloves
  • ground coriander1 tsp
  • blue fenugreek1 tsp
  • dried marigold1 tsp
  • cayenne pepper0.25 tsp
  • white wine vinegar2 tbsp
  • salt1 tsp
  • water200 ml

Method

  1. 1Grind 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.
  2. 2Crush the garlic with the salt into a smooth paste.
  3. 3Mix the garlic into the walnuts with the ground coriander, blue fenugreek, dried marigold, and cayenne.
  4. 4Stir 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.
  5. 5Taste and adjust the salt and vinegar. Do not cook the sauce.
  6. 6Chill, then drizzle with the reserved walnut oil, if you pressed any out. Serve cold with chicken, fish, ghomi, or roasted vegetables.