Greekgarlicsauce Recipes

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TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)



Traditional Greek Skordalia (Garlic and Potato Dip) image

Skordalia, the popular and so delicious Greek garlic dip is rich, healthy and full of antioxidants. Here are 2 different recipes.

Provided by OliveTomato.com

Categories     Appetizer

Time 25m

Number Of Ingredients 5

7-8 garlic cloves
1 pound (450 g) of potatoes (preferably starchy like russet)
1 cup Extra virgin olive oil
Red wine vinegar or lemon juice
Salt

Steps:

  • Peel the potatoes cut in cubes and boil in water until soft, about 15 -20 minutes
  • Once boiled, strain and mix with a hand mixer or potato masher until somewhat smooth.
  • In a food processor process the garlic cloves with a bit of salt, and a few drops of olive oil until it is a paste.
  • Add ½ of the olive oil in the food processor and continue mixing.
  • Add the garlic paste to the potato and mix with a wooden spoon.
  • Add the rest of the olive oil gradually, in a steady stream mixing until oil is absorbed.
  • Add a bit of red wine vinegar for taste, mix well.

Nutrition Facts : Calories 72 kcal, ServingSize 2 tbsp, Protein 0.48 g, Fat 6.5 g, Carbohydrate 3.8 g

GREEK GARLIC SAUCE (SKORTHALIA)



Greek Garlic Sauce (Skorthalia) image

Make and share this Greek Garlic Sauce (Skorthalia) recipe from Food.com.

Provided by Greekgal

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 8

6 garlic cloves
salt
1 cup mashed potatoes
2 slices day-old white bread
1/3 cup olive oil
1 tablespoon lemon juice
1 tablespoon vinegar
pepper

Steps:

  • Pound garlic with 1/2 teaspoon salt in a mortar until smooth.
  • Add mashed potatoes and continue to pound and stir with pestle.
  • Soak bread (crusts removed)in cold water and squeeze dry.
  • Add to potatoes and garlic, pounding and stirring until smooth.
  • Gradually add olive oil, lemon juice and vinegar, stirring vigorously.
  • When smooth and light, add salt and pepper to taste.
  • Chill in a covered bowl before using.
  • Variation: Replace bread with 1/2 cup ground almonds or walnuts, or use 1 1/2 cups of ground almonds or walnuts instead of the potatoes and bread.
  • Blender method: Put all ingredients in a blender and blend at moderate speed until ingredients are pulverised. Sure beats all that pounding!
  • Increase speed for a few seconds until light and smooth. Do not blend for too long for the mixture heats and the oil separates.

Nutrition Facts : Calories 488.2, Fat 37.4, SaturatedFat 5.4, Cholesterol 2.1, Sodium 489.8, Carbohydrate 34.7, Fiber 2.4, Sugar 2.9, Protein 4.5

GREEK GARLIC SAUCE



Greek Garlic Sauce image

This thick Greek garlic sauce makes a yummy dip to be served with vegetables, pita bread,or along with fish or chicken. Don't use a food processor or an electric mixer, which can make potatoes gluey. Adapted from Garlic, Garlic, Garlic: More than 200 Exceptional Recipes for the World's Most Indispensable Ingredient, by Linda and Fred Griffith.

Provided by Sharon123

Categories     Potato

Time 35m

Yield 8-12

Number Of Ingredients 9

2 large russet potatoes, peeled and cut into 1/2 "- 1/4-inch cubes
6 large garlic cloves
1/2 teaspoon kosher salt
1 egg yolk, makes a firmer dip (optional)
3/4 cup extra virgin olive oil, plus more
extra virgin olive oil, if needed
1/4 cup fresh lemon juice
3 tablespoons champagne vinegar or 3 tablespoons white wine vinegar
fresh ground white pepper

Steps:

  • Cover potatoes with water in 3-quart saucepan and bring to a boil over high heat.
  • Reduce heat to low and simmer until potatoes are tender, 15 to 20 minutes.
  • Drain, rinse with cold water and mash thoroughly.
  • Meanwhile, put garlic and salt in a large wooden bowl and mash with a pestle until a paste.
  • Gradually add potatoes and mash them with garlic.
  • If mixture is still hot, let cool 15 minutes, then add egg yolk, if using, and heartily mash in with a wooden spoon.
  • Alternating olive oil with lemon juice and vinegar, gradually add both to potato mixture, mashing.
  • Add pepper, and using a fork mix briskly until very smooth.
  • Mix in more olive oil(or even some water), a little at a time, if sauce is too thick to use as a dip.
  • Spoon into a container and store, covered, in refrigerator. It will keep for about 1 week.
  • Bring to room temperature several hours before serving.
  • Spoon into a bowl and serve with fresh vegetables and/or pita for dipping. Enjoy!

Nutrition Facts : Calories 256, Fat 20.4, SaturatedFat 2.8, Sodium 115.5, Carbohydrate 17.7, Fiber 2.1, Sugar 0.9, Protein 2.1

SKORTHALIA (SKORDALIA): GREEK GARLIC DIP AND SAUCE



Skorthalia (Skordalia): Greek Garlic Dip and Sauce image

There are several variations of skorthalia (skordalia), but they all produce a garlicky dip that goes wonderfully with fried cod, burgers, and more.

Provided by Nancy Gaifyllia

Categories     Appetizer     Sauce

Time 30m

Number Of Ingredients 6

1 tablespoon salt
1 1/2 pounds potatoes for boiling
1/2 teaspoon freshly ground black pepper
6 to 12 cloves of garlic (minced or grated, to taste)
1 cup extra virgin olive oil
1/3 cup good quality red or white wine vinegar

Steps:

  • Add the salt to a large pot of water. Peel the potatoes and boil in the salted water until well done and are easily pierced with a fork. Place in a colander to drain.
  • Return the potatoes to the pot and sprinkle with pepper and mash to combine.
  • In the blender bowl of a food processor (or with a hand mixer ), puree the potatoes and garlic until well mixed, about 30 to 45 seconds. Still pureeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (but not more than 1/4 cup).
  • Skordalia is a matter of taste, some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, increase the number of potatoes a bit. If the taste is not strong enough, increase the garlic.

Nutrition Facts : Calories 327 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 804 mg, Sugar 1 g, Fat 27 g, ServingSize 2 to 3 cups (8 to 12 servings), UnsaturatedFat 0 g

YOGURT-GARLIC SAUCE



Yogurt-Garlic Sauce image

This refreshing yogurt-garlic sauce recipe, from "The New Greek Cuisine" by Jim Botsacos, adds wonderful flavor to vegetable dolmades.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

1/2 peeled and roughly chopped large English cucumber
3 minced cloves garlic
3/4 cup plain Greek yogurt
1 tablespoon freshly squeezed lemon juice
Coarse salt and freshly ground black pepper

Steps:

  • Line a colander with a double layer of cheesecloth. Place the colander over a bowl deep enough to hold the draining liquid without the liquid touching the bottom of the colander.
  • Place the cucumber in the bowl of a food processor fitted with the metal blade. Add the garlic, and process just until finely chopped. Transfer mixture to the colander and set aside to drain for about 30 minutes, or until all the juice has drained off.
  • Pull the cheesecloth up and tightly twist the ends together to force out any remaining juices into the bowl. Discard the cheesecloth and cucumber, remove the colander, and reserve the juice in the bowl.
  • Place the yogurt in a medium nonreactive bowl. Whisk in the reserved cucumber-garlic juice along with the lemon juice. The sauce should be the consistency of a creamy vinaigrette. You may not need all of the juice. When blended, season with salt and pepper.
  • Serve immediately or place in a nonreactive container, cover, and refrigerate up to 1 day.

YOGURT GARLIC SAUCE



Yogurt Garlic Sauce image

Easy Yogurt Garlic Sauce recipe - Active time: 10 min Start to finish: 10 min

Categories     Sauce     Garlic     No-Cook     Yogurt     Summer     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 4

1 teaspoon chopped garlic
1/2 teaspoon kosher salt
1 cup plain yogurt (preferably whole-milk)
1 tablespoon fresh lemon juice

Steps:

  • Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, and lemon juice.

GREEK TZATZIKI



Greek Tzatziki image

This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!

Provided by LeeleeCooks

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 8h20m

Yield 40

Number Of Ingredients 9

1 (32 ounce) container plain low-fat yogurt
½ English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt, or to taste
1 tablespoon freshly ground black pepper, or to taste

Steps:

  • Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

Nutrition Facts : Calories 21.6 calories, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g

THICK-STYLE LEBANESE GARLIC SAUCE



Thick-Style Lebanese Garlic Sauce image

This version is a fail-safe recipe that our family has perfected for the Lebanese Garlic Sauce. It can be used as a condiment on grilled meats, as a salad dressing, and in dishes that require good garlic flavor. We have found immersion blending works much better than using the blender. If you double the batch, don't double the salt, rather use 1 1/2 tablespoons.

Provided by )

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 32

Number Of Ingredients 5

1 head garlic, minced
1 tablespoon sea salt
½ cup fresh lemon juice
1 cup vegetable oil
1 cup olive oil (not extra virgin)

Steps:

  • Place the garlic, salt, lemon juice, vegetable oil, and olive oil in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 0.9 g, Fat 13.6 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 165.5 mg, Sugar 0.1 g

SKORDALIA (GREEK GARLIC POTATO DIP)



Skordalia (Greek Garlic Potato Dip) image

Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 ¼ pounds russet potatoes
6 cloves garlic, sliced, or to taste
1 teaspoon kosher salt, or more to taste
½ lemon, juiced
¼ cup white wine vinegar
½ cup olive oil
1 pinch cayenne pepper
1 drizzle olive oil, or to taste
1 pinch minced fresh oregano

Steps:

  • Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
  • While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
  • Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
  • Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
  • Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 13.2 g, Fat 14.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 245.7 mg, Sugar 0.6 g

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