|Place of origin||Georgia|
|Course served||Sauce, appetizer|
|Part of the series on|
Satsivi (Georgian: საცივი, literally means 'cold dish' in Georgian; also known as walnut sauce) is a food paste in Georgian cuisine made primarily from walnuts and is used in various recipes. The term satsivi is also used as a generic name for a variety of poultry, fish and vegetable appetizers made with the satsivi sauce.
The varieties of walnut sauce are numerous, and Georgian cuisine alone boasts of dozens of them.
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 as a souring agent, and tahini, or sesame butter/paste) varieties found in Armenian, Syrian, Lebanese, or generically Levantine cuisine.
Boiled turkey or chicken pieces submerged in satsivi is a staple of winter holiday feasts. The dish as a whole is usually also referred to as satsivi. There are also vegetarian varieties of this dish made with eggplants or cauliflower.