A hallmark of Georgian national cuisine is the diverse array of sauces that accompany both first and second courses. Each sauce is crafted from all-natural ingredients, including fresh vegetables, aromatic spices, and vibrant juices from berries and fruits. Commonly used ingredients include tomatoes, peppers, pomegranates, sloeberries, and tkemali—each contributing to the unique flavor profiles of Georgian dishes. To elevate the taste, sauces are often enriched with garlic, nuts, and grape vinegar, adding a delightful zest. It’s also essential to note that no Georgian dish would be complete without the generous use of fresh herbs. Ingredients like cilantro, sweet basil, tarragon, parsley, mother-of-thyme, dill, and peppermint, along with spices such as cinnamon, coriander, cloves, and various types of pepper, are beloved staples in Georgian kitchens.
Many of the recipes for these sauces have been handed down through generations, transforming the act of sauce-making into a cherished ritual—a homage to culinary traditions. Each sauce possesses its own distinct character, yet a unique aspect of Georgian cuisine is that many sauces can be used interchangeably across a variety of dishes.
Georgian sauces can be broadly categorized into two types: berry-vegetable sauces and satsebeli sauces. The berry-vegetable sauces are crafted from the juices of an assortment of fruits and berries. Noteworthy examples include tkemali, a prune sauce rich in pectins and tannins that promote digestion and metabolism. Other berry-vegetable sauces include those made from sloe, cornel, and tomatoes, as well as tklapi, and of course, the quintessential satsebeli, which serves as the cornerstone of Georgian cuisine.
The term satsebeli translates directly from Georgian as “sauce,” indicating its foundational role in the culinary landscape. This sauce is prepared from fresh tomatoes, infused with the flavors of cilantro and dill. The mixture is further enhanced with spices such as coriander, menthe pulegium, fenugreek, and blue melilot, with optional additions of sweet basil, sweet marjoram, and Spanish paprika to create a rich and complex flavor.
Another category of traditional Georgian sauces is the satay sauces, where nuts take center stage in various culinary creations. Among these are garo and satsivi, the latter being a walnut-based sauce.
Garo sauce is made from a base of nuts combined with chicken broth, enhanced with cilantro, garlic, and a splash of wine vinegar or grenadine juice. This sauce pairs beautifully with roasted turkey or chicken, adding depth and richness to the dish.
Satsivi sauce, specifically crafted for the dish of the same name—satsivi chicken—is another staple. The name “satsivi” translates to “chilled,” reflecting the tradition of serving the chicken and sauce cold after cooking. This sauce is made from chicken broth and walnuts, flavored with cornmeal or wheat flour, garlic, onions, and a blend of spices.