Bazhe

Ingredients

Sauce

• 300 gshelled walnuts
• 4 clovesgarlic
• 1 tspground coriander seed
• 1 tspblue fenugreek (utskho suneli)
• 1 tspdried marigold (imeretian saffron)
• ½ tspground cinnamon
• ¼ tspground cloves
• 1 tspsalt
• 1 tbspwhite wine vinegar
• 250–350 mlcold water

To serve

• roast chicken, turkey, fish or boiled vegetables

Directions

1. Grind the walnuts as finely as you can, in a food processor or through a mincer twice. The finer the grind, the more oil is released and the smoother the sauce.
2. Add the garlic, spices and salt and grind again to a stiff paste.
3. Now add the cold water very slowly, a spoonful at a time, working it in thoroughly after each addition. Poured in all at once, the sauce splits and the walnut oil separates out into pools.
4. Keep going until it reaches the consistency of double cream. It thickens as it stands, so stop slightly looser than you want it.
5. Stir in the vinegar and taste. It should be nutty, garlicky and warmly spiced, with the fenugreek and marigold clearly present — those two are what make it Georgian rather than simply a walnut sauce.
6. Rest 30 minutes for the flavours to come together, then check the consistency again and loosen if needed.
7. Serve cold or at room temperature, poured over hot roast chicken or turkey, or as a dip. It is never heated.

Technique

• Cold water, added gradually. This is an emulsion and it breaks if rushed.
• Use fresh walnuts. Old walnuts are bitter and rancid oil cannot be disguised in a sauce this simple.
• If it does split, a spoonful more of finely ground walnut and hard beating will usually bring it back.

Substitutions

• Ordinary fenugreek at half the quantity, if blue fenugreek is unavailable.
• A little pomegranate juice in place of the vinegar.

Variations

• Satsivi, the same base thinned with chicken stock and served with poached poultry, traditional at New Year.
• A hotter version with fresh chilli ground in.

History

The walnut base of Georgian cooking, poured over poached chicken or fish; satsivi is its richer winter form.

Frequently asked questions

What is Bazhe?

Bazhe is a sauce & condiment from Georgia: cold walnut sauce loosened with water, garlic, coriander and marigold. The walnut base of Georgian cooking, poured over poached chicken or fish; satsivi is its richer winter form.

How long does Bazhe take to make?

Bazhe takes 20 min of preparation and no cooking at all. The recipe makes about 500 ml. It is rated easy to make.

What can I substitute in Bazhe?

Yes, within limits. Ordinary fenugreek at half the quantity, if blue fenugreek is unavailable. A little pomegranate juice in place of the vinegar.

What is the most important thing to get right in Bazhe?

Stir in the vinegar and taste. It should be nutty, garlicky and warmly spiced, with the fenugreek and marigold clearly present — those two are what make it Georgian rather than simply a walnut sauce.