Baje recipe – walnut sauce for meat and/or vegetable (step by step guide)

Baje is a walnut sauce for meat and/or vegetable with the most spicy flavor. it is a walnut, spices, and garlic mix. If you have not tasted it yet, bliss is ahead.  Preparation is the easiest, a few minutes of your time, a little determination, and a divine sauce is ready.

Baje is a Georgian sauce, and sometimes it is likened to the Georgian dish Satsivi‘s sauce probably because the ingredients are almost the same. However, Satsivi uses meat, and its sauce is also made with meat fat, unlike Baje. So the cooking methods are so different, there is quite a difference in the flavors as well.

Georgians mainly serve Bazhe sauce with meat, fish, or Ghomi. This tradition is so established that mixing it with vegetables is not mentioned here. However, one fine day, when my son refused to eat meat, but told me that he was happy to eat Baje, I thought – why not! a mix of walnuts, spices, and garlic with a cucumber and tomato salad will be great! Since then, salad with Baje is my and my son’s favorite food.


  • 150 gr. Walnut
  • 1 teaspoon of dry coriander
  • 0.5 teaspoon of saffron
  • 0.5 teaspoons of ground red pepper
  • 30 gr. Garlic
  • 400 gr. water

Preparation steps for the walnut sauce for meat and/or vegetables:

 The main thing is to follow the simple rules of preparation correctly.

Put the walnuts in a meat grinder, then crush them by hand so that the oil comes out. Pour the oil into a separate vessel.

Add seasoned garlic, vinegar, and spices to the walnuts.

Mix 50 ml of boiled and cooled water with the obtained mass and mix well.

If necessary, mix a little more water to get the sauce of the desired thickness. Finally, pour the refined oil.

Enjoy it!

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