Nut Sauce (Baje)
Sauces and Marinades | Georgian cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
20
Description
Baje is the base of any satsivi, whether with chicken or pike. It is added at the end of cooking, allowing the pieces of poultry or fish to slowly cool in the sauce while absorbing the nutty aroma. While the version made with walnuts is more widely known, in good Georgian homes, it was traditionally prepared with the more delicate hazelnuts.
Ingredients
- Walnuts - 17.6 oz
- Garlic - 2 cloves
- Cilantro - 1 bunch
- Khmeli-suneli - 0.2 oz
- Uchiko Suneli - 0.2 oz
- Red Long Chili Peppers - 0.2 oz
- Saffron - 0.1 oz
- Malt Vinegar - 1 tablespoon
- Salt - to taste
Step by Step guide
Step 1
Pass the nuts through a meat grinder until they turn into a paste.
Step 2
Gradually stir in the nuts while pouring in the water in a thin stream, diluting the sauce to the consistency of thin sour cream.
Step 3
Peel the garlic and crush it in a mortar.
Step 4
Add chopped cilantro leaves to the mortar.
Step 5
Add a generous pinch of salt.
Step 6
Add khmeli-suneli, utsho-suneli, red pepper, and saffron to the sauce.
Step 7
Also add crushed garlic mixed with herbs.
Step 8
Stir well.
Step 9
Pour vinegar into the sauce.
Step 10
Stir again.
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