Bazhi nut sauce

Category: Sauces
Kitchen: georgian
Bazhi nut sauce

Ingredients

Walnuts peel. ~ 200-300 g
Garlic 1 small clove
Red hot ground pepper,
salt
to taste
White wine vinegar
or lim. the juice.
1.5-2 tbsp. l.
Broth or boiled. warm water approximately
Peanut butter 2 tbsp. l.

Cooking method

  • The nuts should be finely chopped (I use a blender). I add chopped garlic, salt, pepper to the nuts and mix thoroughly, as if until the oil separates from the nuts, dilute the sauce with water or broth until the consistency of liquid sour cream. I add vinegar or lemon juice. The sauce will thicken a little later. It turns out it is light beige.
  • The difference between bazhi and satsivi is also that bazhi does not require heat treatment and do not mix the sauce with the base, but pour the already laid out product (poultry, fish, eggplant) onto the dish in which we will serve. Add peanut butter (if any) on top of the sauce.
  • That is, you can prepare the sauce the day before, keep it separately in the refrigerator. And already a few hours before serving, you connect with what you want to serve.

Note

The sauce is the satsivi's brother. It is served with meat, poultry, boiled, baked or fried.
For boiled or baked fish.
For fried or baked eggplants.

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