Baget sauce

Georgian sauce will make any dish unique! Baget sauce will perfectly complement pork chops and baked chicken, it will set off fish and vegetables in a chic way. You can dilute the nut mass not only with water, but also with chicken broth. The taste of the Bag is delicate, spicy, piquant and at the same time not intrusive.

Amaliya-mama

Recipe author

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Composition / ingredients

servings:

Walnuts

Garlic

Coriander greens

Ground coriander

Saffron (pinch)

to taste

Hot capsicum (or to taste)

Lemon juice

Salt

2.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 9 g

Fats 65 % 31 g

Carbohydrates 17 % 8 g

335 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

1. Peel the garlic, chop it with a sharp knife.

2. We cut the hot pepper into thin rings, wash the cilantro, dry it, cut it finely.

3. Pour coriander and saffron into a mortar, add salt, cilantro, hot pepper, rub all the ingredients in a mortar.

4. Walnuts are passed twice through a meat grinder until a tender oily consistency is obtained to the maximum. If the spices could not be ground until smooth, you can also pass through a meat grinder along with nuts.

5. Add lemon juice to the resulting mass and bring it to the desired consistency with the help of cooled boiled water. The sauce should be like liquid sour cream.

Serve it to meat, vegetables, poultry and even fish!

Bon appetit!