Sauce "Bage" is a classic seasoning of Georgian cuisine, which is used with many main dishes. For example, it tastes great with poultry, fish and even vegetables. The most popular version of this sauce is with the addition of peeled walnut kernels.
How to make the taste of a dish unique?
If you want your guests and relatives to remember your dish for a long time, use the Bage sauce. This is a classic oriental treat. It is universal and very simple to prepare. The process will not take you much time and effort. Any Georgian housewife will be able to easily cook Bage sauce. But almost every woman has her own secrets that make this liquid seasoning, served to the main dish, unique and original. We will consider the classic recipe.
Main ingredients
So, in order to make Bage sauce, we don’t need many products. Most of them are always at hand for every housewife. First of all, these are walnuts. To get the sauce saturated, take one and a half glasses, no less. In addition, we will need garlic, almost no Georgian dish, and especially seasoning, can do without it. You will need to take either three large cloves, or 6-8 small ones. It is also necessary to boil water in advance - 400 grams (two glasses). Also, we can not do without half a lemon. If desired, it can be replaced with 3-4 tablespoons of white wine vinegar. And finally, we need salt to taste.
Cooking process
We start with nuts. To make a delicious Bage sauce, the recipe suggests grinding them thoroughly. Do not be lazy - choose the best, selected kernels. After all, the final taste of seasoning largely depends on their quality. You can grind nuts in any way. In the old days this was done in a mortar, in Soviet times - in a meat grinder. In the latter case, you need to grind the nuts twice. Today there are special mills that greatly facilitate this task.
After the already ground nuts, put in a blender. His task is to mix all the ingredients well. Add salt there, pre-crushed garlic, pour boiled water. Make sure that Bage sauce with walnuts is not too thin. It’s best not to add all the water at once, but add it gradually.
Now everything is thoroughly whipped. At will and taste, you can add various Georgian spices and seasonings to the sauce. Saffron, pepper, hops will do. In a word, boldly put everything that you love. Pour the resulting mixture into a separate bowl and squeeze out half of the lemon there or add vinegar as you like. After filtering all the resulting juice. Ultimately, your sauce should be no thicker than kefir. Otherwise, it can be diluted with the remaining boiled water. Now we mix everything with an ordinary tablespoon and serve.
By the way, Georgians themselves do not recommend eating meat sauce. But there are gourmets who hold a different point of view. In the classic form, "Bage" is served with chicken, often boiled or fried. In restaurants, they spread it directly in the sauce. It also relishes delicacies with fish, zucchini, cauliflower and eggplant. Many people like to dunk bread or cakes in it.
Bon appetit, successful culinary experiences in the kitchen!