Sauces
Grilled meats and fish are rarely served plain. Georgian sauces offer tremendous variety. Most are prepared from the same fruits, vegetables, and nuts that appear in other dishes. Plums, blackberries, blackthorn, grapes, pomegranates, tomatoes, and Cornelian cherries are all pureed for sauces, as
are cilantro, beets, garlic, and spinach.
An interesting feature of the Georgian sauce repertoire is that the same basic dressing adorns vastly different foods. Thus the nut sauce satsivi is served with meat, poultry, fish, and vegetables alike.
These sauces are tasty enough to be served alone, accompanied only by a slice of bread for mopping.
Recipes
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