Peanut sauce - the best recipes. How to properly and tasty prepare nut sauce.

Why is nut sauce so good, and why can it be found in different variations in the cuisines of literally every nation in the world? The answer is simple. Firstly, the composition of homemade nut sauce is a real storehouse of vitamins and valuable microelements. Regularly adding such gravy to the menu guarantees your health and longevity!

Secondly, it is very tasty. In different countries it is prepared differently, and it is also served in various variations with different dishes. But it’s definitely worth trying! Because simple chicken, ordinary cutlets or boring pasta together with this gravy will become a true pleasure!

Walnut sauce for chicken

100 grams of walnuts
250 milliliters chicken broth
50 grams of wine vinegar
half a teaspoon of ground cloves
half a teaspoon of cinnamon
150 grams of onions
clove of garlic
half a tablespoon of flour
50 grams butter
3 eggs

With the highest permission of my neighbor, in order not to violate copyright, although I have doubts about copyright, I also borrowed from someone and am bringing to the attention of the general public the recipe for nut sauce.

Recipe with photo

Finely chop the onion and lightly sauté in butter. You can also use chicken fat for this purpose.

Gradually add flour to the onion without ceasing to stir it with a spatula.

I pour in the pre-cooked hot chicken broth in a thin stream. Stir and cook, covered with a lid over low heat for 15 minutes.

Now I need to grind the walnuts with garlic. For this action, I use a very ordinary rolling pin and cutting board. I highly recommend this method. Effortlessly, efficiently and quickly. It would be possible to use a coffee grinder, but its volume does not allow you to place so many walnuts at once.

And it takes a long time to fill it in parts; the base of chicken broth for the nut sauce is already on its way. The meat grinder I recently purchased is also not very suitable for this purpose. You'll smear more on the walls. Yes, and wash it again later. You can look at this kitchen appliance here. Next I add cinnamon.

I separate the white from the yolk. I add the latter to the nuts.

I add wine vinegar.

Stir and heat over low heat.

Gradually pour the base for the sauce into the nut mass without ceasing to stir.

I continue to heat, without bringing the sauce to a boil, and remove from the stove.

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Chicken dishes that you can eat with nut sauce:

Traditionally, a Georgian dish of chicken and walnuts is popular in Russia and the CIS. The specific, unique taste comes from Satsivi sauce. To prepare it, walnuts, garlic and suneli hops are necessarily used. Another secret of the dish is to let the ingredients brew and mix into one whole. This is what makes it different from regular fried poultry.

How to cook chicken with walnuts

Instead of chicken fillet, you can use goose or duck meat. For the classic recipe, it is important to choose a large bird; it is advisable not to buy chickens. Chefs do not recommend using frozen meat, as this will not create an unusual taste. The main secret of the recipe lies in the filling. To prepare it, you need to take peeled walnuts in a proportion of 2/3 of the internal volume of the bird.

The nuts are finely chopped, cilantro, parsley or dill and salt are added. You can add 2-3 drops of lemon juice and a pinch of nutmeg. Then the carcass is stuffed and baked in the oven for 60 minutes. To speed up the cooking process, wrap the bird in foil. This way it will bake much faster, but will not have a golden brown, crispy crust. From time to time, poultry meat must be basted with fat or marinade residue.

Cooking rules

First of all, let's figure out what you can serve with nut sauce. In principle, this dressing is almost universal; it is well suited for the following dishes:

fried, stewed or baked poultry;
dishes made from pork and lamb; nut sauce is served less frequently with other types of meat;
offal, especially harmoniously combined with nut dressing, boiled tongue;
boiled vegetables in different combinations;
to sushi and rolls, this serving option is extremely popular in Japan;
to the pasta.

In addition, the thick nut sauce can be used to make sandwiches, served with chips or breadsticks.

Now let's figure out how to make nut sauce. In principle, you can use any nuts, but walnuts are most often used. It is best to buy nuts in shells, since shelled nuts have a very short shelf life.

Nuts need to be shelled. At the same time, we immediately reject kernels with signs of spoilage. Not only are they tasteless, moldy nuts are also unhealthy. It is recommended to lightly dry the shelled nuts in a frying pan or in the oven. There is no need to fry too much; as soon as the nutty aroma begins to spread, stop heating.

Then the nuts need to be chopped. Traditionally, the kernels are pounded in a mortar and pestle, but modern housewives can use a blender or meat grinder. You can grind the nuts to a paste, or leave them in the form of fine crumbs. The choice of grinding option depends on the taste and type of sauce.

The nut mass is diluted with broth, cream or just water. Then add the remaining ingredients according to the recipe.

Interesting facts: many people mistakenly believe that walnuts grow in Greece. Meanwhile, the homeland of this plant is Asia. The name appeared due to the fact that this type of nut was first brought to Russia by Greek merchants.

How to make peanut sauce at home

Homemade nut sauce
The technology for making nut dressing is very simple. You will be pleased that the sauce is not thermally processed. So there is no need to fry, steam or stew anything. But you should definitely have a blender or mortar on hand!

The nuts need to be turned into a paste. A very important condition is the freshness and good quality of the nuts. It is better to buy them in shell, as they are better preserved in this form. Next, a liquid base is added to the nut mass - it can be warm broth or plain water, sour cream or cream, soy sauce or oil, vinegar. And then – the creative process. Add garlic, spices, herbs. Voila - the sauce is ready!

Georgian nut sauce

Let's prepare Georgian nut sauce. The base will be walnuts and pomegranate juice.

250 gr. walnut kernels;
125 ml pomegranate juice;
150 ml water;
4 cloves of garlic;
30 gr. fresh cilantro;
5 gr. khmeli-suneli;
5 gr. red hot pepper;
1 pinch of Imeretian saffron;
salt to taste.

We clean and sort the nuts. If there are spoiled ones, they are immediately rejected. Lightly fry the nuts in a dry frying pan. Then we grind the nuts, you can grind them in a mortar, but it’s easier to use a blender.

Wash the cilantro, shake off the moisture, and dry. Chop the greens as finely as possible. Pass the garlic through a press. We dilute pomegranate juice with warm water. We dilute the nut butter with juice and water, add garlic and herbs to the sauce, mix well. Salt the sauce to taste and add dry spices. Mix everything well.

This version of the sauce is ideal for fried or baked poultry; you can offer it for boiled beef tongue, as well as boiled vegetables. You can use the sauce to dress vegetable salads.

Chicken legs with nut sauce

Compound:

chicken drumsticks – 1 kg;
walnuts – 100 g;
chicken broth or water – 150 ml;
onions – 100 g;
butter – 50 g;
wheat flour – 40 g;
chicken egg – 1 pc.;
grape vinegar – 30 ml;
salt, chicken seasonings - to taste.

Cooking method:

Rub the chicken legs with salt and seasonings, place on a baking sheet lined with parchment and place in an oven preheated to 180 degrees for 30-40 minutes.
Remove the peel from the onion, chop finely and fry in melted butter until soft.
Transfer the fried onions to a bowl and let them cool.
Dry the walnut kernels a little in a dry frying pan, then chop them using a rolling pin or kitchen appliance.
Place the nut crumbs in a clean bowl. Add flour, a little salt and seasonings, stir. Separately, combine the egg and vinegar, whisk, and pour this mixture over the nuts. Stir until smooth and place over very low heat or in a water bath.
After 5 minutes, add onion, broth or boiled water. Cook the sauce, stirring, for another 5 minutes. Pour into a gravy boat.

After placing the baked chicken legs on plates, immediately pour the nut sauce over them or serve it separately. You can complement the chicken prepared according to this recipe with rice or potatoes.

Garlic Peanut Sauce for Chicken

Great for chicken and walnut garlic sauce with lemon. In addition, it can be served with grilled vegetables or simply with bread flatbreads.

1.5 cups walnut kernels;
0.5 lemon;
4-5 cloves of garlic;
1.5-2 glasses of warm boiled water;
salt to taste.

We clean the nuts, sort them and dry them in the oven or in a dry frying pan. Then you need to grind the nuts to fine grains. Use any convenient method for grinding. You can mince it or use a blender. If you don’t have kitchen gadgets, you can simply crush the nuts in a mortar.

Peel the garlic, pass it through a press and rub with a spoon adding salt. Add garlic and salt to the crushed nuts, mix very well. If you used a blender to grind the nuts, you can place the garlic and salt in the bowl and turn on the device again to mix everything.

Add warm boiled water little by little, stirring well. The consistency of the sauce should resemble kefir. Therefore, do not pour out all the water at once; you may need a little less than indicated in the recipe.

Take half a lemon and squeeze the juice. Strain the juice so that the seeds and pieces of pulp do not get into the sauce. Mix everything. The sauce is ready.

Advice! When preparing this sauce, you can use white wine vinegar instead of lemon juice.

Peanut sauce for fish

This sauce option is recommended for fish. But it can also be served with other dishes, for example, poultry.

200 gr. walnut kernels;
2 boiled egg yolks;
1 tablespoon vegetable oil;
1 teaspoon prepared mustard;
1 tablespoon breadcrumbs;
2-3 cloves of garlic;
200 ml vinegar (3%);
salt, pepper, soy sauce to taste.

It is convenient to prepare the sauce in a food processor or blender. We sort out the nuts and dry them in a dry frying pan. Place the nuts in a blender bowl and grind.

Boil the eggs in advance, cool them, peel them and separate the yolks. Place the yolks in the blender bowl with the nuts. Add vegetable oil. Ideally, you should use walnut oil, but if you don’t have it, you can use any refined oil. Add garlic, passed through a press, to the rest of the products. Turn on the device and grind the products to a paste.

Then add mustard, add breadcrumbs and mix. Gradually add vinegar, stirring constantly. Our task is to obtain a sauce that is similar in thickness to thick kefir. When the sauce reaches the desired consistency, add salt and pepper to taste. You can add soy sauce instead of salt.

Sauce for fish dishes

Nut sauce for fish
If you love fish dishes, then be sure to try the recipe for this nut sauce. Your family and guests will be crazy about its taste!

Calorie content – 359 kcal.

Ingredients:

Walnut kernels – 150 gr.;
Mustard – 1 tbsp;
Boiled egg yolks – 2 pcs.;
Garlic – 3 cloves;
Olive oil – 1 tbsp;
Apple cider vinegar – 3 tbsp;
Sea salt - to taste;
Black pepper, lemon zest, Mediterranean herbs - to taste.

Recipe:

Blend the nuts in a blender.
Add chopped garlic with salt and spices.
Add two boiled yolks and mustard, stir again until smooth.
Pour in vinegar, oil, stir. If there is not enough liquid, add water.
Beat again and serve.

Bon appetit!

Peanut sauce for meat

Let's prepare a delicious peanut sauce for the meat. This dressing has a very interesting and unusual taste. It is best to serve the dressing with fried pork or baked leg of lamb.

300 gr. peanuts;
200 ml olive oil;
25 gr. sesame seeds;
35 gr. onions;
1 clove of garlic;
60 ml orange juice;
40 gr. granulated sugar;
150 ml rice vinegar (3%);
60 ml soy sauce.

Nut sauce for vegetables

We recommend preparing this sauce for vegetables. These can be raw, boiled or baked vegetables. You can, for example, cut raw carrots, cucumbers, and celery into small sticks and serve these vegetables with nut sauce. Guests can dip the stick in the sauce and put it in their mouth.

100 gr. walnut kernels;
1 bunch of greens (preferably use a mixture of dill, parsley and cilantro);
several green onions;
1 clove of garlic;
3-4 tablespoons apple or wine vinegar;
ground black and red pepper to taste;
salt to taste.

We wash all the greens, including green onions, chop them coarsely and place them in a blender bowl. Lightly fry the nuts in a dry frying pan and place them in a blender with the greens, and add the garlic that has been put through a press. Grind all this until smooth.

Then we begin to gradually add vinegar. Whisk the sauce well again. If it is thick, dilute it with boiled water. Salt to taste, add both types of pepper. The sauce is ready.

Chinese Nut Sauce

Spicy Chinese dishes with nut sauce - it doesn't get any tastier!
This unusual Chinese sauce will appeal to lovers of aromatic, piquant and spicy food. Any meat, chicken, noodles, fish dishes go well with it.

Calorie content – 349 kcal.

Ingredients:

Walnuts -100 gr.;
White sesame – 1 tbsp;
Soy sauce – 4 tbsp;
Vegetable oil - 1 tbsp;
Balsamic vinegar – 1 tbsp;
Grated ginger – 1 tsp;
Tomato chili sauce – 1 tbsp;
Khmeli-suneli spices or other mixture – 2 tsp;
Garlic – 1 clove;
Black pepper - to taste.

How to cook:

The first step is to grind the nuts with garlic and sesame into a homogeneous puree.
Next, add grated ginger, soy sauce and vegetable oil, mix.
Add a spoonful of balsamic vinegar.
Black pepper, chili sauce, spices come next.
Beat everything in a blender until completely homogeneous.
If necessary, add water.

Let the prepared sauce sit for an hour and serve cold. Bon appetit!

Preparing the sauce for sushi

Peanut sauce is very popular in Japan. The recipe below is not meant to be authentic, but it works great for sushi.

100 gr. walnut kernels;
1 clove of garlic;
1 onion;
1 bunch of parsley;
1 tablespoon table vinegar;
spices to taste, we recommend using suneli hops, saffron, coriander. But you can use other spices to suit your taste.

We sort out the peeled walnuts and chop them in a convenient way. The easiest way is to use a blender. It is important not to grind the nuts into a paste; they should look like fine crumbs.

Add garlic sprouted through a press to the nuts, add the prepared spices. Chop the onion very finely or grate it, finely chop the parsley. Mix onion and parsley with nuts. Turn on the blender for another minute until everything is well mixed.

Transfer the prepared mixture to a bowl, pour vinegar into it. Then we begin to gradually add water, stirring constantly. The sauce should have the consistency of a paste that can be placed in a heap on the sushi. There is no need to make the sauce too liquid. Let the sauce sit in the refrigerator for about an hour.

Nut sauce for sushi

Unusual sauce for sushi
What’s good about homemade nut sauce for sushi is that it will help make homemade sushi and rolls even tastier and more satisfying, and will add a special twist to this exotic oriental dish. Of course, you can’t do without standard soy sauce, but you’re already bored with it, and you want something more varied, right?

The calorie content of this dressing is 472 kcal.

Ingredients:

Peeled walnuts – 100 gr.;
Natural soy sauce – 1 tbsp;
White wine vinegar, balsamic or apple vinegar – 2 tbsp;
White onion - half a head;
Garlic – 1 clove;
Parsley – 4-5 sprigs;
Spices and herbs, black pepper, ginger - to taste.

Preparation:

Grind the nuts and garlic in a mortar or blender until mushy.
Add chopped onion and parsley.
Grind everything in a blender again until smooth.
Add vinegar and soy sauce, season and pepper.
Stir the mixture or beat it with a blender.

The sauce is poured directly onto the sushi in a small mound, so it should be quite thick. Adjust salt and spices to your taste.

Nut sauce for rolls

Another version of Japanese-style nut sauce. This sauce is suitable for rolls, sushi or chuka seaweed. You can serve this sauce with rice or rice noodles.

100 gr. cashew nuts;
4 tablespoons soy sauce;
2 tablespoons unrefined sesame oil;
3 teaspoons rice vinegar (can be replaced with apple cider vinegar);
250 ml water.

First of all, you need to prepare nut flour. To do this you need to grind the cashew nuts. The most convenient way to do this is with a coffee grinder, but you can also use a blender. In this case, you need to grind it very finely, you should get a mass similar to flour, only in this case, the sauce will be homogeneous and tender.

Then we begin to gradually add water to the nut flour, thoroughly rubbing and mixing the mass. One should be homogeneous and without lumps. Place the mixture on the fire, heat to a boil and cook for about two minutes.

Separately prepare a mixture of soy sauce, rice vinegar and sesame oil. Remove the nut mass from the heat and pour the prepared vinegar-oil mixture into it. Mix thoroughly. The sauce is ready.

Recipe for chuka salad

Another version of nut sauce for chukka (for seaweed salad) is prepared based on peanuts

100 gr. peanuts;
20 gr. sesame;
1 teaspoon sesame oil;
5 teaspoons rice vinegar (can be replaced with lemon juice);
5-6 teaspoons of soy sauce;
2 teaspoons sugar;
1 teaspoon mustard;
some water.

Fry peanuts in a frying pan. Let it cool and remove the husks. Separately fry the sesame seeds. Grind the roasted peanuts in a blender until it becomes flour. Then add sesame seeds, mustard and soy sauce to the blender. Whisk everything together. Then add sesame oil and pour in rice vinegar, mix. The sauce is almost ready, all that remains is to dilute it to the desired consistency by adding water one spoon at a time. You should get a mass of mayonnaise consistency. Season the salad with the sauce or serve it separately.

Peanut sauce: salad recipe

Peanut sauce with salad - what could be tastier?
If you want to replace your usual butter or mayonnaise with a tasty and healthy dressing, then nut salad sauce is what you need.

It doesn’t matter which salad recipe you choose or what you use to prepare it. Because this is an excellent universal dressing for chuka salad (from seaweed), and for classic vegetable salads, and even for the usual Greek one.

Try it yourself!

The calorie content of the dressing is 390 kcal.

Components:

Peanuts – 100 gr.;
White sesame – 1 tbsp;
Sesame oil – 1 tbsp;
Lemon juice – 5 tbsp;
Soy sauce – 6 tbsp.;
Mustard – 2 tsp;
Brown sugar – 2 tsp;
Greens - a small bunch to taste.

Prepare nut sauce for salad:

Grind the peanuts and sesame seeds in a blender until smooth.
Add chopped herbs, sugar and mustard.
Grind everything in the blender again.
Add lemon juice, soy sauce, sesame oil.
Beat everything well.

Let the dressing sit for half an hour and it's ready!

Nut-sesame sauce

This version of nut sauce with sesame seeds is perfect for both Japanese dishes and meat or fish. It will be prepared from two types of nuts and sesame seeds.

30 gr. peeled almonds;
30 gr. walnuts;
20 gr. sesame seeds;
1 lemon;
60 ml vegetable oil, we recommend using corn oil;
10 gr. mustard;
salt and sugar to taste.

Almonds for making sauce can be bought already peeled and cut into slices. If you bought whole, unpeeled almonds, you need to pour boiling water over them for a few minutes. Then drain the water and peel the nuts.

Roast both types of nuts and sesame seeds. Fry, stirring, until a pronounced nutty aroma appears. Grind the nuts and seeds in a blender until they become very fine crumbs.

Squeeze the juice out of the lemon, strain it so that no seeds or pieces of pulp get into the sauce. Mix lemon juice with vegetable oil. Add salt and sugar to this mixture, heat the liquid in a water bath, stirring. Heat until the sugar is completely dissolved. Then add mustard to the mixture and stir.

Add the prepared mixture to the ground nuts and seeds, mix everything very thoroughly and grind until a homogeneous mass of sour cream consistency is obtained.

Peanut sauce - general principles and methods of preparation

Nuts are a very valuable and nutritious product. Walnuts, pine, hazel, peanuts, almonds, pistachios, cashews, chili - each of us has our own favorites, a handful of which we happily crunch at our leisure. They are widely used in cooking, adding to confectionery, grinding into flour, making snacks, pastes, and butter. They also make very tasty nut sauces. They enrich the dish with a new, unusual taste, the body with minerals, vitamins, and us with the pleasure of getting the pleasure of delicious food. Just don’t overuse sauces - they are certainly tasty, but quite high in calories. They are served with meat, often poultry, boiled vegetables, dressed in salads or eaten with bread, spreading the sauce on top, like a sandwich.