When this creamy sauce, inspired by Georgian bazhe, is first made, the onion flavor is intense, but it mellows overnight.
More Condiment Recipes
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
1/2 cup thinly sliced basil leaves
How to Make It
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.
The walnut-yogurt sauce can be refrigerated for up to 5 days.
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