Walnut sauce is a food paste made primarily from walnut

Walnut

Juglans is a plant genus of the family Juglandaceae, the seeds of which are known as walnuts. They are deciduous trees, 10–40 meters tall , with pinnate leaves 200–900 millimetres long , with 5–25 leaflets; the shoots have chambered pith, a character shared with the wingnuts , but not the hickories...

s and popular in Georgian cuisine.

Varieties

There are numerous varieties of walnut sauce, and Georgian

Georgia (country)

Georgia is a sovereign state in the Caucasus region of Eurasia. Located at the crossroads of Western Asia and Eastern Europe, it is bounded to the west by the Black Sea, to the north by Russia, to the southwest by Turkey, to the south by Armenia, and to the southeast by Azerbaijan. The capital of...

 cuisine itself boasts of dozens of them.

Bazha

Bazha is the most versatile of Georgian walnut sauces, made with either red wine vinegar

Vinegar

Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...

 or pomegranate juice

Pomegranate juice

Pomegranate juice is made from the fruit of the pomegranate. It is used in cooking both as a fresh juice and as a concentrated syrup, particularly in Persian cuisine.-Possible health benefits and risks:...

. As is typical of the Georgian palette, this sauce is slightly tart as sweeteners are not used by Georgians

Georgians

The Georgians are an ethnic group that have originated in Georgia, where they constitute a majority of the population. Large Georgian communities are also present throughout Russia, European Union, United States, and South America....

 in their cooking.

Satsivi

Satsivi is a Georgian sauce made of walnuts and served cold either as a dipping sauce for bread, or sauce for boiled or fried game or fish. Traditionally, satsivi is made of walnuts, water, garlic

Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...

, combination of dried herbs

Khmeli suneli

Khmeli suneli is a traditional Georgian spicy herbs mixture...

, vinegar

Vinegar

Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...

, cayenne pepper

Cayenne pepper

The cayenne pepper—also known as the Guinea spice,cow-horn pepper, aleva, bird pepper,or, especially in its powdered form, red pepper—is a red, hot chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum...

, and salt

Salt

In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...

to taste.

Boiled turkey or chicken pieces submerged in satsivi is one of staples of winter holiday feasts.

Here is a recipe of Satsivi of turkey/chicken:

Put a signed, drawn and thoroughly washed turkey into a saucepan. Cover it with water and boil. Remove scum in the process of boiling. Take the boiled turkey out of the pan and spread salt over it. Remove the fat from the broth and stew finely shredded onions on it. Mince walnuts through a mincing machine 2–3 minutes. Pound garlic, coriander, pepper, saffron, cinnamon, dilute them in vinegar. Leave 2/3 of the broth in the pan, put the prepared mass and stewed onions into the pan. Boil for 8–10 minutes. Cut the turkey into the medium size pieces and put them into the pan. Remove it from the stove in about 10 minutes.