Garo sauce
4 servings
5 minutes
Garo sauce is an exquisite Georgian creation infused with the warmth of traditions and rich flavors. Its base consists of walnuts that provide a delicate oily texture, while garlic and cilantro add vibrant aromatic accents. The light acidity of wine vinegar harmonizes with soft chicken broth, creating a balanced richness of taste. Egg yolks lend creaminess to the sauce, while onion reveals its depth. Garo pairs perfectly with meat dishes, especially quartz and roasted poultry, enhancing their flavor and adding tenderness. Historically, the sauce was a beloved addition to festive feasts in Georgia where food is not just a meal but true art. Serve it slightly chilled to unveil all flavor nuances and enjoy this culinary poetry that warms the soul.
1
Crush the nuts, finely chopped cilantro, and garlic together with salt.
- Walnuts: 200 g
- Coriander: 3 tablespoons
- Garlic: 3 cloves
- Salt: to taste
2
Dilute with wine vinegar, then with broth, adding both gradually.
- Wine vinegar: 0.3 glass
- Chicken broth: 2 glasss
3
Add onion and boil everything together for about 10 minutes.
- Onion: 2 heads
4
Dilute the beaten egg yolks with a few tablespoons of cooled sauce.
- Egg yolk: 3 pieces
5
Gradually pour the obtained mixture into the sauce, continuously stirring it (the yolks should not curdle).