Recipe for Skordalia – Greek Garlic Sauce
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, 2 mashed potatoes, or 1 cup ground nuts (such as almonds or walnuts)
- 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.
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 thinner than you would like, add breadcrumbs 1 tablespoonful at a time until the desired consistency is achieved.
This post was written by GreekBoston.com