Satsivi sauce

Satsivi-based sauce is one of the most popular Georgian sauces, which has many varieties. Translated from the Georgian as "chilled" and used, mostly in a cold form. This universal sauce can simply be smeared on bread, but most often it is served to a bird or meat. A distinctive feature of this sauce is the use in it of a large number of walnut kernels. In hot form it has the consistency of liquid sour cream, but it thickens considerably when cooled.

Satsivi-based sauce is one of the most popular Georgian sauces, which has many varieties. Translated from the Georgian as "chilled" and used, mostly in a cold form. This universal sauce can simply be smeared on bread, but most often it is served to a bird or meat. A distinctive feature of this sauce is the use in it of a large number of walnut kernels. In hot form it has the consistency of liquid sour cream, but it thickens considerably when cooled.

Ingredients:

• Onion 8 pcs.
• Nuts walnut 4 tbsp.
• Wheat flour 2 tbsp. l.
• Garlic 3 denticles
• Coriander dry 1 tsp.
• Black pepper powder 1 tsp.
• Cinnamon ground 0.5 tsp.
• Carnation 5 pcs.
• Mixture of hops-suneli 0.5 tsp.
• Pepper red ground 0.5 tsp.
• White wine vinegar 5 ml
• Saffron ground 0.5 tsp.
• Broth chicken 500 ml
• Chicken fat 125 g
• Salt 2 tsp.

Instructions

• Step 1 To prepare the sauce you need to take onion, walnut kernels, wheat (or corn) flour, garlic, coriander seeds, ground black pepper, ground cinnamon, clove buds, Hmeli-suneli mix, red ground pepper, wine vinegar, Saffron, chicken broth, melted chicken fat and salt.
• Step 2 Bulbs clean and finely chop.
• Step 3 In a frying pan, heat half the chicken fat and fry onion on it.
• Step 4 Mix the flour first with the remaining fat and stir until light cream color appears. Flour thus loses a smell of dampness, acquires a pleasant nutty aroma and does not give in a sauce of stickiness.
• Step 5 After dressing, let the flour cool down a little, and then dilute it with a small amount of broth, stir gently, add to the remaining broth and stir again, making sure that no lumps are formed.
• Step 6 Fry the frying pan again on low heat and, stirring, boil until thick.
• Step 7 Grind the nuts in a coffee grinder, add the garlic, ruby ​​and black pepper, ground coriander and salt (to taste), rubbed on a small grater.
• Step 8 Grind the mass well in a mortar.
• Step 9 Put the mixture into the flour filling and mix.
• Step 10 Pour the resulting mass into a prepared onion.
• Step 11 Mix everything and, stirring, simmer for 15-20 minutes on low heat.
• Step 12 Add the cinnamon, ground cloves, "Hmeli-suneli", saffron and wine vinegar diluted in a small amount of hot water into the sauce. Stir the mass. Heat the sauce on low heat for 5-6 minutes. Finished sauce to cool.