|Part of the series on|
Bazhe (Georgian: ბაჟე) is the most versatile of Georgian walnut sauces, made with either red wine vinegar or pomegranate juice. As is typical of the Georgian palette, this sauce is slightly tart, as sweeteners are not usually used by Georgians in their cooking.
Satsivi (Georgian: საცივი) is a Georgian sauce made of walnuts and served cold, either as a dipping sauce for bread or sauce for boiled or fried game or fish. Traditionally, satsivi is made of walnuts, water, garlic, a combination of dried herbs, vinegar, cayenne pepper, and salt to taste. In this way, satsivi in the Caucasus is similar to the nut and/or legume-based paste sauces to the south, such as the hummus (which often contains garlic, lemon juice--a souring agent--, and tahini, or sesame butter/paste) varieties found in Armenian, Syrian, Lebanese, or generically Levantine cuisine, and is very similar to the walnut paste of Circassian chicken of Turkish, Levantine, and Egyptian cuisine.
Boiled turkey or chicken pieces submerged in satsivi is a staple of winter holiday feasts.