Satsivi sauce

Name: Satsivi sauce
Cuisine: Russia
Ingredients: 125 ml (4 fl oz) melted chicken fat; 1-2 tablespoons maize flour (cornmeal) or 1½-2 tablespoons wheat flour; 500-625 ml (⅘-l pt) stock from cooking the chicken; 2-3 teaspoons garlic, finely chopped; 200-300 g (7-10 oz) shelled walnuts; 1 teaspoon coriander; 1 teaspoon ground black pepper; salt; ½ teaspoon cinnamon; 1 teaspoon wine vinegar; 5 cloves; ¼ teaspoon cayenne pepper; ¼ teaspoon saffron; 8 onions

Preparation info

Difficulty
Medium

Appears in

Ethnic Cuisines of our People

By William Pokhlebkin

Published 1978

About

Ingredients

8 onions
125 ml (4 fl oz) melted chicken fat
1-2

Europe
Russia
Side dish
Eastern Europe

Method

Boil the chicken whole for 30 minutes in 1.5 litres (2½ pt) water with the onions, bay leaves and tarragon, then remove (the stock can be used for the sauce). Sprinkle with salt and place in a roasti