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Satsivi sauce
The calling card of Georgian cuisine is satsivi sauce. With this sauce, an ordinary boiled bird will turn into an exquisite dish. And you need just walnuts and some spices to make satsivi sauce.
butter - 100 g, walnut - 300 g, onions - 250 g, wheat flour - 30 g, yolk - 3 pcs., garlic - 20 g, wine vinegar - 100 g, cloves - 2 g, cinnamon - 2 g, red pepper - 5 g, bay leaf - 1 pc., saffron to taste, greens to taste, broth - 500 g, salt - 20 g
How to make satsivi sauce: Finely chopped onions and garlic are sautéed in butter and fat removed from the chicken stock; flour is added, diluted with broth, boiled and dishes are removed from heat. The crushed nuts are mixed with dried and fresh greens, ground red pepper, egg yolks, saffron tincture and boiled spiced wine vinegar. The obtained mixture is introduced into sautéing and, stirring, heated without bringing the sauce to boiling point.
