Georgian sauce with walnuts

1. Peel walnuts. Then put them in the bowl of a blender and grind them to fine crumbs.

2. Peel the onion, rinse and finely chop.Rinse the coriander greens under running water and dry, and then finely chop. Then pour a little vegetable oil into the pan and fry the onion on it until golden. Add the cilantro, simmer all together for about another minute and remove the pan from the heat.

3. Peel the garlic, disassemble it into cloves and chop it by passing it through a garlic press, or grate it on a fine grater.

4. In a mortar, mix the chopped walnuts and garlic. Add salt to taste and pound the entire contents of the mortar with a wooden pestle until the nuts release their juice.

5. As soon as the mass in the mortar becomes wet, add to it all the necessary spices - utsho-suneli, ground coriander, saffron and red hot ground pepper. Rub the whole mass again with a pestle.

6. Pour a little white wine vinegar into a mortar and mix well with the rest of the ingredients.

7. Transfer the fried onions and coriander to a mortar to the rest of the mass and grind everything again with a pestle.

8. Put the resulting mass back into the blender bowl and whisk. Pour warm drinking water in small portions and continue to beat the sauce continuously until you get a sauce of white color and uniform consistency.

You can beat this sauce, of course, with a hand whisk, but in this case it will take much more time and effort. In addition, thanks to whipping with a blender, it turns out a thick and tender mass, like mousse, and a homogeneous consistency.

After the sauce is ready, it needs to be cooled. To do this, put it in a convenient sealed container and put it in the refrigerator for about an hour or more.

This Georgian sauce is perfect for almost any kind of meat, chicken or fish.

Bon appetit and good mood!