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Satsivi sauce

Author
Cookinero 8 Mar 2025
5820
Satsivi sauce

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!

How to cook Satsivi sauce

Step 1

Satsivi sauce

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

Satsivi sauce

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

Step 3

Satsivi sauce

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

Satsivi sauce

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

Satsivi sauce - FAQ About Ingredients, Baking Time and Storage

Yes, you can use olive oil or a plant-based butter alternative for a dairy-free version. The flavor profile will be slightly different but still delicious.
Satsivi sauce can be stored in an airtight container in the fridge for up to 4 days. Make sure it's cooled to room temperature before refrigerating.
Yes, use vegetable broth instead of traditional broth and skip the yolks or use a vegan egg substitute. The sauce will be less rich but still flavorful.
Satsivi sauce pairs well with grilled chicken, fish, or roasted vegetables. It's also traditional with Georgian dishes like boiled turkey or as a dip for bread.
Yes, Satsivi sauce freezes well. Store it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.
You can make a substitute by mixing equal parts coriander, fenugreek, marjoram, and a pinch of saffron. Adjust to taste as the flavor won't be identical.
Add a small amount of warm broth or water and stir until you reach the desired consistency. Do this gradually to avoid over-thinning.
While nuts are traditional, you could experiment with sunflower seeds or pumpkin seeds for a nut-free version, though the taste and texture will differ.

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