Nut sauce "Bazhe"

In the recipe for most Georgian sauces - the property of local chefs - you can find the seasoning khmeli-suneli, which many mistakenly consider traditionally Georgian. One of the components of this spice, blue fenugreek, was imported from China a long time ago. And the seasoning Utskho-Suneli, for example, is translated from Georgian as “foreign spice.” So bazhe sauce, one of the varieties of satsivi, also has foreign roots, although nowadays it is already firmly associated with Georgian cuisine.

1. Calories
   262,36 kcal
2. Protein
   6,6 gram
3. Fat
   23,48 gram
4. Carbohydrates
   6 gram
5. ~ Time
   20 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Water

   ---

   
   200 ml = 200 g
2. Walnuts

   ---

   
   200 g
3. Garlic

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   4 cloves = 20 g
4. Lemon

   ---

   
   90 g
5. Hop-sunels

   ---

   
   1 tsp. = 3 g
6. Salt

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   1 tsp. = 7 g
7. Dill

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   2 branches = 4 g

Steps:

1. 
   Peel the garlic. Wash the lemon and squeeze the juice out of it. Prepare a blender to grind and mix the ingredients. Prepare a wooden bowl for the sauce. Heat the water to a temperature of 35-40 degrees. Rinse and finely chop the dill to serve.
2. 
   Grind the ingredients. Pass the garlic through a press. Grind the walnuts in a blender. Add salt, garlic, suneli hops and 100 ml of warm water to them. Beat until smooth.
3. 
   Strain the sauce. Pour the sauce into a deep bowl and strain through a sieve or cheesecloth to remove large fragments of spices. Add lemon juice to the sauce and stir. If the consistency seems thick, add warm water little by little until the sauce resembles liquid sour cream.
4. 
   The sauce can be poured into a wooden bowl, sprinkled with fresh dill on top and served with side dishes, meat, fish, and baked goods.