Sauce is a seasoning that is liquid in consistency with a side dish or meat. It gives to any dish saturation and brightness. Together with this seasoning, culinary delights begin to “sound” in a new way.
Satsivi sauce, the recipe of which first appeared in cookbooks of the XVI-XVII centuries, is used in modern dishes quite often. Many cook it at home.
About the sauce
Satsivi sauce is popularly called peanut sauce. This name is justified by the fact that it includes a large number of walnuts. This gravy comes from Georgia. And in this country, the name of the sauce determines the dish. So, satsivi here is a chicken or a duck. However, in European countries this principle does not apply.
This sauce is added to the first dishes, chowder. With it, they marinate the meat and serve it already to the finished dishes. Today, Satsivi are widely used with fish (for example, with sterlet).
Despite the fact that the preparation of the sauce differs among different peoples and cooks, it consists of a traditional set of spices. Cinnamon, saffron, pepper, suneli hops, garlic and lemon or pomegranate juice - this is what is invariable in this dish. To give the sauce a thick consistency, chefs use flour or yolks.
This dish is usually served cold. Its cooking method allows you to store the sauce in the refrigerator for 1-2 days. Therefore, gravy for meat can be done on the eve of the holiday. You can also leave the meat in such a marinade for several hours so that it absorbs all the aromas and becomes spicy.
Satsivi sauce: a classic recipe
Do not think that Satsivi is the destiny of professional chefs. It can easily be prepared by any housewife in her kitchen. The ingredients for making the sauce are available; they can be bought at any supermarket.
Seasoning is prepared within 30-40 minutes. For this you will need:
- walnuts (peeled 150 grams);
- garlic (3 cloves fresh or a teaspoon ground);
- large onion;
- a glass of chicken stock;
- 50 grams of cilantro;
- one whole lemon;
- saffron (93 grams);
- seasoning hops - suneli (7 grams);
- a tablespoon of chicken fat;
- a spoonful of wheat flour as a thickener.
By the way, in Georgia everyone uses flour to thicken Satsivi. She has a neutral taste and does her job well. The eggs in this recipe can be found much less often.
Cooking method
Of course, fresh garlic will give more flavor, so it is best to give preference to it. The secret to a good sauce is to cook it with love. Actually, this secret applies to any dish.
In Georgia, everything is done manually. Without choppers and blenders. That is why the dishes are so soulful. Garlic is crushed with a knife and mashed in a mortar. It is necessary to add a pinch of salt to it, everything is brought to a mushy consistency.
Peeled walnuts should be washed with warm water and dried. We also put them in a mortar to the garlic mass. Knead the mass again.
The time is coming for cilantro. It can be replaced with parsley or take these herbs in equal proportions. Grind is only leaves, without stems. If there is intolerance to these components, then you can do without them.
Onions are cut into small cubes. You can take a gentle sweet white onion or shallot. The taste of the sauce will be a little different, but not worse. Fry the onion in a pan until a light golden hue appears. It takes about 10-12 minutes.
Next, you need to carefully attach the flour so that there are no lumps. After mixing, a creamy mass will be obtained. Saffron and chicken stock are added here. The liquid remains on low heat. After the mass boils, you can squeeze the lemon. This is necessarily done through a sieve. Bones should not fall into the sauce.
Now is the time for garlic and nuts. Put it all in the broth and mix well. Add cilantro, suneli hops and salt to taste. Bring to a boil and remove from heat. The sauce is ready!
Innings
Traditionally, satsivi is served with meat. It can be put on the table in a separate dish or laid out in portions. There is an opinion that with this sauce you can pour warm poultry meat or fish, and the dish will absorb the aroma of this seasoning.
Classic Satsivi sauce recipe for the winter
In Georgia, they like spicy and spicy dishes. Accordingly, Satsivi differs in this country with a special aroma. This sauce is prepared without emphasis on chicken stock and eggs. Perhaps this is due to the fact that Satsivi is present on every table almost daily.
To prepare Satsivi (Georgian sauce), the recipe for which is very simple, you will need simple components:
- a glass of warm water (250 ml);
- 150 grams of peeled walnuts;
- spices and herbs (a cilantro twig, half a teaspoon of saffron, coriander and hops - sundered half a teaspoon, red pepper and salt to taste);
- wine vinegar (half a teaspoon));
- onion head;
- a tablespoon of vegetable oil.
Step-by-step instructions for cooking
If you do not know where to start cooking satsivi sauce (a classic Georgian recipe), then first prepare all the ingredients. In a blender, you need to chop nuts and garlic until gruel. We heat the pan and pour a spoonful of vegetable oil. It is necessary to fry chopped onions on it, into which cilantro is then added. All this is stewed until fully cooked.
Next, you need to grind the nut-garlic mass along with salt and spices in the mortar. You can use a blender, however, the components will be more aromatic with manual mixing.
Then everything must be mixed with onions and cilantro, which are stewed in a pan. Many grind the finished sauce in a blender. So it becomes a homogeneous soft consistency. However, you can leave it in its original form. Chill and serve. Satsivi sauce, the recipe for which is distinguished by the availability of components and simplicity, will be the decoration of any table.
Chicken Sauce
This original recipe is perfect for ceremonies. On the festive table, such a fragrant and tender chicken will look just amazing.
The recipe does not require special expenses. For him it is necessary:
- 4 large pieces of chicken (you can duck);
- large carrots;
- bulb;
- a bunch of cilantro or parsley;
- a pair of garlic cloves (to taste);
- a glass of peeled walnuts;
- glass of water;
- spices (hot pepper, suneli hops, coriander, cinnamon and salt - a pinch).
How to cook
Cooking begins with the broth. To do this, put the chicken in water and bring to a boil. Then simmer for 10-20 minutes.
Carrots and onions must be fried in a pan without oil. However, if this does not work out for you, then you can add its minimum amount. Then pour the broth into the pan. Cook it for another 60 minutes, and then filter. Fry half the onion in oil and add to the broth. Onions should be finely chopped. Then here we attach all the spices. The sauce is ready!
Some housewives water chicken to them and serve in separate portions. Others just put it on the table in a gravy boat.
Real Georgian sauce
Many believe that any kind of spices can be put in satsivi. However, tomatoes, tomato paste or juice are definitely not suitable here.
True connoisseurs of Georgian cuisine prefer serving this spicy sauce to duck. They are sure that so her meat becomes juicy and soft. But you can get by with a chicken. Satsivi sauce, the recipe of which is presented below, is prepared for every festive table in Georgia.
To prepare the sauce, the following components are required:
- garlic (small head or 4-5 cloves);
- 500-600 grams of peeled walnuts;
- 3 medium onions;
- two teaspoons of coriander;
- one teaspoon of hops-suneli and red pepper.
In addition, make sure that the kitchen has chicken stock (500-600 ml or about 3 cups), as well as fresh lemon or wine vinegar. Useful and 50 grams of butter, and salt to taste.
In order not to spend a lot of time on cooking, you can grind all the components in a blender. Satsivi sauce (a classic winter recipe) is well suited for the cold season. Its spicy and spicy ingredients make the dishes incredibly delicious.
First chop the garlic, then walnuts. Now you need to add all the spices and herbs here, in the proportions indicated above. All this is poured into broth and stewed over low heat. Add lemon juice or wine vinegar. You can strain the mixture through a sieve or grind again in a blender. It is also necessary to add onions fried in oil until golden brown.
Chicken, from which the broth was prepared, should be poured with the resulting sauce and left to soak for 6-7 hours. In Georgia, this dish is served cold. Satsivi chicken is decorated with pomegranate seeds and cilantro.
Satsivi walnut sauce, the recipe of which can be slightly modified according to your preferences, is a real find for housewives. He will make any dish juicy and fragrant. It can be served with any side dish or separately.
Useful properties and calorie content of Satsivi
As it became clear from the recipes, satsivi is a rather oily seasoning. About 100 calories are consumed per 100 grams of this product. If we take into account the fact that this is not a full-fledged dish, but only a sauce, then this calorie content is very high.
Lighter than satsivi can make ordinary water, which is replaced by the broth. Skinless chicken breasts will also significantly reduce calories and make the meal more dietetic. If you reduce the number of nuts and add greens, then the sauce will become less high-calorie.
In this dish, a large amount of magnesium, which favorably affects the activity of the brain. Nuts saturate the body with fatty acids and vitamins. They also favorably affect the vascular system of the body, preventing the development of atherosclerosis.
It is worth noting that Satsivi sauce for chicken (the recipe was higher) in everyday life, Europeans or Russians rarely eat. You can serve the sauce with meat or garnish, garnished with pomegranate and herbs. This dish is rich in healthy substances and trace elements. It has a lot of vitamins due to nuts and greens.
Conclusion
Currently, Satsivi sauce, the recipe of which can be seen above, is popular. During its existence, it has changed somewhat, because some housewives add or exclude components from it according to their own taste. It is worth noting that the periodic use of such an unusual spicy sauce has a beneficial effect on health. However, those who suffer from a disease of the digestive system, it is better to abandon this dish. You should also be careful about the components that make up the sauce. They can cause allergies.