Skordalia Garlic Walnut Sauce Recipes

TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)

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.

SKORDALIA (A GARLIC SAUCE/CONDIMENT)

Steps:

• Soak bread in water.
• Squeeze dry between hands.
• Put in food processor along with garlic, pine nuts or walnuts.
• Process for 20 seconds.
• Slowly drop in olive oil and vinegar, alternately, until mixture binds into a thick mayonnaise-like sauce.
• (you may need slightly more oil and/or vinegar, depending on personal taste).

SKORDALIA (GARLIC-WALNUT SAUCE)

Steps:

• In a small bowl, soak the bread in 1/2 cup water for 2 minutes. Remove excess water from the bread so that it is wet, but not dripping. Place bread and walnuts in the bowl of a blender or food processor and pulse until a paste forms. Add the garlic, olive oil and salt and process until well blended, scraping down the sides as necessary. Transfer the mixture to a bowl and stir in the lemon juice and vinegar. Adjust salt to taste. Serve with bacalao fritters (see recipe).

SKORDALIA (GARLIC SAUCE FOR ARTICHOKES)

Steps:

• Tear the bread into small pieces. Put bread, garlic, olive oil and 3 tablespoons lemon juice into a mixing bowl. Add 1/4 cup water, toss to combine and let stand 20 minutes to soften.
• Transfer the mixture to a food processor, blender or electric mixer, and process until smooth. Add more water by the tablespoonful and blend until a saucy consistency is achieved. Season to taste with salt; add additional lemon juice, if desired.

SKORDALIA (GARLIC SAUCE)

Steps:

• Peel potato and boil until tender. Put through a ricer or sieve. Measure 1/2 cup of potato & put in a bowl; mix in garlic and salt. Gradually add olive oil and vinegar alternately while beating with a spoon. Chill. Serve with meat or fish.

SKORDALIA (GREEK GARLIC POTATO DIP)

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.