Bazhe: The Georgian Walnut Sauce That Goes on Everything Cold

Name: Bazhe: Georgian Walnut-Garlic Sauce Recipe
Prep time: 15 min
Total time: 15 min
Yield: 400 servings
Cuisine: Georgian
Ingredients: 250g raw walnuts (highest quality you can find); 3-4 cloves garlic; 1 tsp ground coriander seed; 1 tsp blue fenugreek (utskho suneli); 0.5 tsp ground dried marigold (imeruli shaphrani); 0.25 tsp ground red pepper (or cayenne — just a whisper); 1 tsp salt (adjust to taste); 2 tbsp white wine vinegar or pomegranate juice; 150-200ml warm water; Optional: 1 tbsp walnut oil for finishing; Optional: small bunch fresh cilantro, finely chopped

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Bazhe is Georgia's foundational cold walnut sauce — a silky emulsion of ground walnuts, garlic, blue fenugreek, and dried marigold that serves as the essential companion to satsivi, poached chicken, and fish. Its balance of nutty depth, sharp garlic, and delicate floral notes defines classic Georgian cuisine.

🌍Georgian

Total

15 min

Servings

400

Difficulty

Hard

Recipe Source

View original recipe

From Georgianeats · by The Georgian Eats Team

11 Ingredients

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Instructions

1
Grind walnuts in a food processor until they form a fine, slightly oily paste — about 30-40 seconds. Stop before they become walnut butter. Some people prefer a mortar and pestle for better texture control.
2
Mince garlic cloves finely or press through a garlic press. Add to the walnut paste along with ground coriander, blue fenugreek, dried marigold, red pepper, and salt. Pulse briefly to combine.
3
Transfer the spiced walnut paste to a bowl. Add vinegar or pomegranate juice and stir well.
4
Gradually add warm water, stirring constantly, until the sauce reaches the consistency of thick cream — it should pour slowly from a spoon but coat the back of it. Start with 150ml and add more as needed.
5
Taste and adjust: more salt, more vinegar for tang, more garlic if you want it punchy. The flavors will mellow slightly as it sits.
6
If using, drizzle walnut oil over the surface and scatter chopped cilantro. Let rest at room temperature for at least 30 minutes before serving — the spices need time to bloom in the liquid.
7
Serve at room temperature or slightly chilled. Never heat bazhe — it's a cold sauce, always.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Toast walnuts lightly in a dry pan for 2–3 minutes before grinding to deepen their flavor and reduce any bitterness.
Mince garlic to a fine paste before adding to the processor to ensure it distributes evenly and doesn't create sharp pockets.
Add warm water gradually while blending; bazhe should reach a silky, pourable consistency — neither thick paste nor thin sauce.
Taste and adjust salt and vinegar last; the sauce should taste slightly over-seasoned when tasted alone, as it softens when served alongside food.

Substitutions

Pomegranate juice → white wine vinegar (1:1 swap, adjusting to taste for tartness)
Imeruli shaphrani (dried marigold) → sumac, 0.25 tsp (adds tartness; use less vinegar accordingly)
Utskho suneli (blue fenugreek) → additional coriander seed (sacrifices authenticity but maintains balance)

Storage & make-ahead

Refrigerate bazhe in a sealed container for up to 5 days. Thin with warm water if it thickens; stir thoroughly before serving.

Equipment

food processor

Common Questions

Written automatically by CookOS, not by the creator.

Can I make bazhe without utskho suneli (blue fenugreek)?

Blue fenugreek is signature to authentic bazhe, but if unavailable, substitute with 0.5 tsp additional ground coriander seed. The flavor will shift but remain balanced.

How long can bazhe be stored?

Bazhe keeps refrigerated in an airtight container for up to 5 days. Stir before serving; if it thickens, loosen with a little warm water.

What's the best way to grind walnuts for bazhe?

Use a food processor in short pulses to reach a fine, flour-like consistency. Avoid over-processing, which releases oil and creates paste instead of a light, silky sauce.