A smooth pourable walnut sauce of ground walnuts, garlic and Georgian spices, served hot or cold over poultry, fish or vegetables. The everyday, less-ritual cousin of satsivi, the staple walnut sauce of Imeretian home cooking.
Bazhe is a walnut-garlic sauce of western Georgian home cooking, the everyday, less-ritual cousin of satsivi. It is served warm or chilled over chicken, fish or vegetables, and is velvety and coriander-scented. Unlike satsivi, which is reserved for ceremony, bazhe is the standard walnut sauce of the Imeretian kitchen, made any day of the week. It belongs to the western Georgian condiment tradition that runs through Imereti, Samegrelo and Guria.
Creamy, pale and nutty, with a sharp garlic bite and the warm spice of coriander and fenugreek, smooth enough to pour. Spooned over a piece of chicken or fish, it turns plain protein into a Georgian plate.
Walnuts are ground to a smooth paste with garlic, dried coriander, blue fenugreek, dried marigold and a little salt. The paste is loosened with water, stock or vinegar until it reaches a pourable, sauce-like consistency. The grinding must be thorough so the sauce is smooth, not gritty. The acid (vinegar) is added at the end so it stays bright, and the sauce is served warm or cold depending on the dish it accompanies.
Variations
A fish version uses less garlic. Some cooks add a spoonful of matsoni for tang.
On the Palate
Where Bazhe sits in the Georgian flavor cloud
Ingredients
Serves 8How it's made
6 steps · 15 min
- 16 min
Grind 300g walnuts with 4 cloves garlic, 1 tbsp dried coriander, 1 tsp blue fenugreek and 1 tsp dried marigold to a smooth paste.
Watch outGrind the walnuts and spices to a truly smooth paste — leave it gritty and the sauce stays coarse, never silky.
- 25 min
Add 1 tsp salt and loosens with 150ml warm water (or chicken stock), stirring, until pourable.
- 33 min
Stir in 1 tbsp white wine vinegar; taste and adjust salt and tartness.
Watch outStir the vinegar in at the very end so it stays bright — cooked in, the fresh tang goes flat.
- 43 min
Warm gently if serving hot, or chill if serving cold.
- 52 min
Pour over poached or fried chicken, fish, or boiled vegetables.
- 61 min
Serve at once, while the sauce is at the right temperature for its dish.
