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Satsivi sauce may contain various spices, herbs, lemon juice or wine vinegar, but in the classic version one thing will remain constant: a large amount of walnuts. The sauce owes its pleasant nutty flavor to them. This legendary Georgian sauce has about a dozen and a half varieties, but the cooking principle and main ingredients are usually constant. If you serve satsivi with chicken, duck or turkey, the dish will become hundreds of times tastier!

Step 1

In a heated frying pan, melt the butter, add the onion, garlic and fry over low heat for 7 minutes. Add the flour and stir.

Step 2

Pour warm broth into the pan, add cloves, cinnamon, stir and cook for another 5 minutes.

Step 3

Add khmeli-suneli, salt to the mixture of nuts and coriander and stir. Then add the yolks and stir again. Boil the wine vinegar, pour it into the nut mass, stir well and transfer to the pan with the broth.

Step 4

Stirring constantly, heat the sauce, but do not bring to a boil.