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The 2008
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Walnut Sauce 1


Preamble
Satsivi - Georgia


Ingredients

2 tablespoons Butter

Butter Butter

3 tablespoons finely chopped Onion

Spring Onion Spring Onion

2 to 3 medium cloves Garlic finely chopped

Garlic Garlic

1 tablespoon Flour

Cornflour Cornflour

1 1/2 cups Chicken Broth

Bouillon Bouillon

2 tablespoons Red Wine Vinegar

Vinegar Vinegar

1/8 teaspoon Cinnamon

Cinnamon Cinnamon

1/8 teaspoon Ground Cloves

Cloves Cloves

1/8 teaspoon powdered Saffron

Saffron Saffron

2 tablespoons finely chopped Parsley

Parsley Parsley

1 Bay Leaf

Bay Leaf Bay Leaf

1 cup shelled Walnuts ground

Walnut Walnut

Salt

Salt Salt

Cayenne Pepper

Cayenne Pepper Cayenne Pepper

Method

In a heavy saucepan melt the butter over moderate heat. Add the onion and garlic and saute until just golden, stirring frequently. Sprinkle with the flour and stir until well blended. Add the broth and bring to a boil. Cook until the sauce is slightly thickened and smooth, stirring constantly. Add the remaining ingredients, mix well, and simmer 5 minutes. Remove the bay leaf. Serve hot with poultry and vegetables.

Note:

1 beaten egg yolk may be added to the sauce at the end. Stir well and heat. Do not boil.


Variations
See also this version





Walnut Sauce 1
Pounded and cooked in chicken stock with garlic, onion, corriander & cayenne

Walnut Sauce 2
Pounded and cooked in chicken stock with garlic, onion, corriander & cayenne