Condiments, Dressings & Sauces > Russia > Satsivi >
Satsivi
Walnut Sauce for Kotmis Satsivi
1 C walnuts, shelled
1/4 to 1/2 C olive oil
2 TBS butter
2 TBS onions, finely chopped
2 cloves garlic, peeled & minced
1 TBS flour
1-1/2 C chicken stock
1 bay leaf
2 TBS red wine vinegar or cider vinegar
1/4 tsp. ground cloves
1/8 tsp. ground cinnamon
1/8 tsp. cayenne pepper
1/8 tsp. ground saffron
1 TBS fresh parsley, finely chopped
1/2 tsp. salt
Place shelled walnuts into a blender or food processor; chop into small pieces. Gradually drizzle in olive oil; blend to the consistency of a paste. Set aside. Melt butter in a large skillet over high heat; add onions and garlic. Lower heat to medium; cook uncovered, stirring occasionally, for three to five minutes or until onions are soft but not browned. Stir in the flour and mix into a paste; pour in chicken stock and add bay leaf. Bring to a boil over high heat, stirring constantly, until mixture thickens. Stir in the vinegar, ground cloves, cinnamon, cayenne pepper, ground saffron, chopped parsley, salt and walnut paste. Lower heat; simmer uncovered for about five to six minutes to finish.
Note: Satsivi is typically served with Kotmis Satsivi (Chicken with Walnut Sauce); it can also be served with other chicken or turkey main dishes.
*Satsivi image (C) Jules (2006). Available under the Creative Commons Attribution 2.0 Generic license.
Related Link:
Food Fare Culinary Collection: Russian Kitchen
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
