Georgian sauces

A distinctive feature of the national Georgian cuisine is the permanent use of various sauces and seasonings. Each of them includes exclusively natural products of plant origin. You can not be afraid that in Georgia someone will serve a dish seasoned with a sauce made from various substitutes. Such a gesture will bring real shame on the person who allowed it. The key ingredient of many Georgian sauces, the most famous of which are “satsebi” and “bazhe”, are, without a doubt, nuts.

The use of various sauces for preparing main and second courses is another striking feature of Georgian cuisine. Among the essential ingredients of many national sauces today you can find:

• Berry juices;
• Fruit juices;
• Natural spices;
• Various vegetables;
• Barberry;
• Tomatoes;
• Garlic;
• Nuts;
• Pomegranates;
• Blackthorn;
• Tkemali and so on.

For a Georgian, every dish is not just a way to replenish lost strength, but an opportunity to fully express oneself. That is why national chefs also add all sorts of herbs or greens:

• Red pepper;
• Cilantro;
• Basil;
• Tarragon;
• Parsley;
• Thyme and so on.

Most traditional sauces and seasonings have existed for many centuries, so tourists always have the opportunity to experience all the shades of taste. It is important to note that some sauces are great for preparing completely different dishes. Traditional Georgian sauces can be divided into several groups.

Berry and fruit – the most famous is “tkemali”, made from plums. This product allows a person to get the necessary amount of pectin, tannins, various vitamins that can have a positive effect on metabolism.

Nut is one of the few food products that takes an active part in the creation of all Georgian dishes. The most striking representatives of this category are:

• “Garo” – to create it, you will need regular chicken broth and nuts. Garlic, cilantro, grape vinegar, and pomegranate juice must be added to the resulting mixture. It must be served with poultry;
• “Satsivi” – specially created for the Georgian dish of the same name. In order to fully enjoy the enchanting taste and aroma of the famous satsivi chicken, it must be eaten chilled. To prepare the sauce, you will need chicken broth, wheat (or corn) flour, garlic for flavor, onions, and walnuts.

Berry and vegetable – in this category, the famous “satsebi”, “tklapi”, tomato, sloe or dogwood sauce deserve special attention. Among this entire list, it is “satsebi” that is the most common sauce in most Georgian dishes. This sauce is made exclusively from fresh tomatoes, cilantro, dill, coriander, marjoram, and so on.

The list of professional skills of a Georgian chef can safely include the ability to correctly select the appropriate sauce for a dish. Only in this way can each element of the dish fully reveal its gastronomic potential.