Skordalia – Garlic Sauce Recipe
Skordalia is usually served with batter-fried fish, fried vegetables (usually eggplant and zucchini), poached fish, or boiled vegetables (mostly beets). It is sometimes used as a dip.
Garlic Sauce Ingredients:
- 6 to 8 cloves garlic
- 1 teaspoon salt
- 2 cups breadcrumbs or 2 mashed potatoes
- 1/2 cup olive oil
- 1/4 cup vinegar
Clean and crush garlic with salt in a mortar.
Add either the mashed potatoes or the breadcrumbs. Pound well until a smooth paste is obtained.
Add olive oil and vinegar alternately in very small quantities, stirring the sauce with the pestle.
Or, mash potatoes in electric mixer; add garlic paste and olive oil with the vinegar very slowly until completely absorbed.
Continue to beat until the sauce is stiff enough to hold its shape.
With Nuts: Pound with the garlic 1/2 cup blanched and ground almonds or walnuts.
Blender garlic sauce recipe: In an electric blender, put 3 to 4 cloves of garlic, 1/2 teaspoon salt, 2 or 3 tablespoons wine vinegar, 1 cup soft breadcrumbs, 1/2 cup water and 5 tablespoons olive oil.
Blend until garlic sauce is smooth.
If the garlic sauce is thin, add 1 or 2 tablespoons dry breadcrumbs.
This post was written by GreekBoston.com