Georgian Walnut Bazhe Sauce
This thick Georgian bazhe sauce combines walnuts, garlic, utskho-suneli, coriander, and wine vinegar. Serve it with fish, eggplant, or poultry.
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Inventory: Blender, Mixer
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Servings: 8 (1 serving ≈ 64 gram)
Digestion time: 3 hour
Grind walnuts (220 g) with garlic (9 g), utskho-suneli (2 g), and coriander (2 g).
Gradually add water (260 g) until the sauce reaches the desired thickness. Add wine vinegar (15 g) and table salt (5 g), then mix.
Chill the sauce for 20 minutes before serving. Serve it with fish, eggplant, or poultry.
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