Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A
Georgian sauce made ofwalnuts and served cold either as adipping sauce for bread, or sauce for boiled or friedgame orfish .
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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I was drawn to Chicken Satsivi, a Georgian dish, because of the sauce, satsivi, which is a paste of walnuts, sauteed onions, coriander, and garlic, liquidized with a broth and perfumed with cinnamon and paprika.
Weekend Cookbook Challenge # 16 - Chicken Satsivi Shaun 2007
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I was drawn to Chicken Satsivi, a Georgian dish, because of the sauce, satsivi, which is a paste of walnuts, sauteed onions, coriander, and garlic, liquidized with a broth and perfumed with cinnamon and paprika.
Archive 2007-05-01 Shaun 2007
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Georgians love to combine coriander/cilantro and walnuts such as in satsivi, the national sauce.
Archive 2008-08-01 Shaun 2008
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According to Ms. Rowe, satsivi is the most popular sauce made in Georgian households, and it can accompany vegetables, fish, and turkey, in addition to chicken.
Archive 2007-05-01 Shaun 2007
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I hope you try the satsivi, for it has a wonderful combination of flavors.
Weekend Cookbook Challenge # 16 - Chicken Satsivi Shaun 2007
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According to Ms. Rowe, satsivi is the most popular sauce made in Georgian households, and it can accompany vegetables, fish, and turkey, in addition to chicken.
Weekend Cookbook Challenge # 16 - Chicken Satsivi Shaun 2007
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The gulyas was really outstanding and the satsivi sauce is just really tasty and interesting...there are so many more recipes that tempt me in this book.
Weekend Cookbook Challenge # 16 - Chicken Satsivi Shaun 2007
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Walnuts have long been pressed for their aromatic oil, were once made into milk in Europe and China, and came to provide the rich, flavorful backbone of sauces in Persia (fesenjan), Georgia (satsivi), and Mexico (nogado).
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Walnuts have long been pressed for their aromatic oil, were once made into milk in Europe and China, and came to provide the rich, flavorful backbone of sauces in Persia (fesenjan), Georgia (satsivi), and Mexico (nogado).
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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A satsivi - cold chicken served in a nutty cream sauce - was refreshing and well made (200 rubles, $6).
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