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Walnut-Yogurt Sauce

  • Total Time:
  • Servings: Makes 3 1/2 cups
  • Time(Other): Plus overnight chilling

When this creamy sauce, inspired by Georgian bazhe, is first made, the onion flavor is intense, but it mellows overnight.

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KEY: Eastern European, Sauces & Condiments, Fast, Make Ahead, No-Cook, Staff Favorites

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Ingredients

  • 1 1/2 cups walnuts (1/2 pound)
  • 1 1/2 cups plain whole-milk yogurt
  • 2 teaspoons Sriracha sauce
  • 1 small garlic clove, minced
  • 1/2 small onion, minced
  • Salt
  • 1/2 cup thinly sliced basil leaves

How to make this recipe

  1. In a food processor, puree the walnuts, yogurt and Sriracha; transfer to a bowl. Fold in the garlic and onion, season with salt and refrigerate overnight. Just before serving, garnish the sauce with the basil.

Make Ahead

The walnut-yogurt sauce can be refrigerated for up to 5 days.

Contributed By Photo © Martin Morrell Published June 2011

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