📝 About This Recipe
Satsivi is the crown jewel of Georgian festive cuisine, a luxurious, velvety walnut sauce infused with the aromatic warmth of blue fenugreek and marigold. Traditionally served cold over poultry, this sauce strikes a perfect balance between earthy nuttiness, sharp garlic, and a delicate acidic finish. It is a true labor of love that transforms simple ingredients into an exotic, fragrant masterpiece that defines the hospitality of the Caucasus.
🥗 Ingredients
The Walnut Base
- 500 grams English Walnuts (high quality, light-colored halves for a pale sauce)
- 5-6 cloves Garlic (peeled and crushed)
- 4-5 cups Chicken Stock (high-quality, clarified and strained)
The Spice Blend
- 1.5 tablespoons Khmeli Suneli (traditional Georgian spice mix)
- 1 teaspoon Ground Blue Fenugreek (Utskho Suneli)
- 1 teaspoon Dried Marigold (Georgian Saffron, for golden hue)
- 1 teaspoon Ground Coriander (dried and ground)
- 1/4 teaspoon Cinnamon (ground)
- 1/8 teaspoon Ground Cloves (just a pinch)
- 1/2 teaspoon Cayenne Pepper (adjust to preferred heat level)
Aromatics and Finish
- 2 medium Yellow Onion (very finely minced)
- 2 tablespoons Unsalted Butter (or chicken fat skimmed from stock)
- 2-3 tablespoons White Wine Vinegar (or fresh pomegranate juice)
- to taste Kosher Salt (essential for balancing the richness)
- 1/2 cup Fresh Cilantro (finely chopped for garnish)
- 1/4 cup Pomegranate Seeds (for garnish)
- 1 teaspoon Walnut Oil (optional, for finishing)
👨🍳 Instructions
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1
Begin by sorting through your walnuts to ensure no shell fragments remain. For the most traditional texture, grind the walnuts three times through a fine meat grinder or pulse in a food processor until they resemble a very fine, oily flour.
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2
Using a mortar and pestle, crush the garlic cloves with a pinch of salt until they form a smooth paste. Incorporate this into the ground walnuts.
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3
In a large skillet over medium-low heat, melt the butter. Add the finely minced onions and sauté slowly for 10-12 minutes. The goal is to make them translucent and sweet without browning them, as dark onions will discolor the sauce.
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4
Add the Khmeli Suneli, blue fenugreek, marigold, coriander, cinnamon, cloves, and cayenne to the onions. Stir for 1 minute to bloom the spices and release their essential oils.
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5
Transfer the walnut-garlic mixture into a large mixing bowl. Slowly whisk in 1 cup of the room-temperature chicken stock, stirring constantly to create a smooth, thick paste without lumps.
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6
Gradually add the remaining chicken stock while whisking. The mixture should be the consistency of heavy cream; it will thicken significantly as it cooks and cools.
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7
Pour the walnut mixture into the pot with the sautéed onions and spices. Set the heat to medium-low.
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8
Bring the sauce to a very gentle simmer. Do not let it boil vigorously, as this can cause the walnut oils to separate and become bitter. Simmer for about 5-7 minutes.
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9
Stir in the white wine vinegar or pomegranate juice. This acidity is crucial to cutting through the richness of the nuts.
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10
Taste and adjust the seasoning with salt. The sauce should be aromatic, slightly tangy, and deeply savory.
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11
Remove from heat. If you are serving this with pre-cooked chicken or turkey, add the meat to the sauce now while it is warm so the flavors can penetrate.
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12
Allow the Satsivi to cool to room temperature, then refrigerate for at least 4-6 hours, or ideally overnight. The flavors develop and deepen significantly over time.
💡 Chef's Tips
Use the freshest walnuts possible; if they taste even slightly bitter or rancid, the sauce will be ruined. For a perfectly smooth sauce, pass the finished mixture through a fine-mesh sieve after simmering. If the sauce becomes too thick after chilling, thin it out with a little extra cold chicken stock or water until it reaches a pourable consistency. To get the signature golden oil on top, you can hand-press a small portion of the ground walnuts before mixing to extract their oil, then drizzle it over the finished dish. Avoid using red wine vinegar as it will turn the sauce an unappealing grey color; stick to white vinegar or lemon juice.
🍽️ Serving Suggestions
Serve chilled or at room temperature alongside pieces of poached chicken or roasted turkey. Pair with 'Ghomi', a traditional Georgian hot cornmeal mash similar to polenta. Accompany with fresh 'Shotis Puri' (Georgian bread) to scoop up every drop of the sauce. Serve with a crisp, dry Georgian white wine like Rkatsiteli or Msvane to balance the richness. Garnish generously with fresh pomegranate seeds and cilantro for a pop of color and freshness.