Skordalia Garlic Walnut Sauce 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

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

SKORDALIA (A GARLIC SAUCE/CONDIMENT)



Skordalia (A Garlic Sauce/Condiment) image

Use this to accompany roasted beets, or fried salt cod, or any of the greek fritter recipes. It is a condiment and is used like a mayonnaise and/or dip.

Provided by evelynathens

Categories     Sauces

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 6

6 slices sourdough bread, thick,crusts removed
6 cloves garlic
1/2 cup olive oil
2 tablespoons red wine vinegar
1/4 cup pine nuts or 1/4 cup walnuts
salt

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)



Skordalia (Garlic-Walnut Sauce) image

Provided by Molly O'Neill

Categories     condiments, side dish

Time 10m

Yield 1 1/2 cups sauce

Number Of Ingredients 7

4 slices (about 3 ounces) stale white bread, crusts removed
1 cup shelled walnuts
6 cloves garlic, peeled
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
3 tablespoons fresh lemon juice
1 teaspoon white vinegar

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).

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 49 grams, Carbohydrate 21 grams, Fat 59 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 278 milligrams, Sugar 3 grams, TransFat 0 grams

SKORDALIA (GARLIC SAUCE)



Skordalia (Garlic Sauce) image

This Greek sauce has a potato as the unusual base. I haven't tried this yet, I found the recipe in an old cookbook I've had for years, & thought it would be a perfect submission for the ZWT4 - let's hope it's a good one!

Provided by momaphet

Categories     Sauces

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 5

1 small potato
3 garlic cloves, minced
1/2-1 teaspoon salt
1 cup olive oil
1/3 cup vinegar

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 (GARLIC SAUCE FOR ARTICHOKES)



Skordalia (Garlic Sauce for Artichokes) image

Provided by Robert Farrar Capon

Categories     easy, condiments, dips and spreads

Time 30m

Yield About 1 cup

Number Of Ingredients 5

5 to 7 thick slices day-old Italian bread, crusts removed
2 cloves garlic (or up to 6, as desired), minced
1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice, plus more as desired
Kosher salt

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.

Nutrition Facts : @context http, Calories 642, UnsaturatedFat 46 grams, Carbohydrate 31 grams, Fat 56 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 384 milligrams, Sugar 1 gram

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