Georgia's Crown Jewel: The Ultimate Walnut & Garlic Sauce (Bazhe)
Details
The king of Georgian sauces, where rich walnuts meet a punch of garlic.
Ingredients
Instructions
Grind the Walnuts
Using a meat grinder or a powerful food processor, grind the walnuts together with the crushed garlic until you have a fine, oily paste.
Combine Ingredients
Transfer the walnut-garlic paste to a medium bowl. Add the ground blue fenugreek, dried coriander, marigold petals, cayenne pepper, and salt. Mix thoroughly with a fork or spoon to combine all the spices.
Add Liquids
Pour in the white wine vinegar and mix again. Begin to add the cold boiled water, a little at a time, while continuously stirring and mashing the paste with a fork.
Adjust Consistency
Continue adding water until the sauce reaches your desired consistency; it can range from a thick, sour-cream-like dip to a thinner sauce for pouring.
Rest and Serve
For the best flavor, let the sauce sit for at least an hour before serving to allow the flavors to meld. It is traditionally served with grilled chicken, fish, or Ghomi (a Georgian cornmeal porridge).
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