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Skordalia (Greek Garlic Sauce)

Skordalia is a thick, off-white garlic sauce fleshed out with either bread or mashed potatoes, plus olive oil and sometimes almonds. Hearing that description, you’d never believe how marvelous it is on fried seafood. Oddly enough, it’s also delicious on a salad–especially those made with root vegetables, and most particularly beets.

Greek garlic sauce for dipping and spreading.

Greek garlic sauce for dipping and spreading.

  • 4 slices white bread
  • 5 cloves garlic, peeled
  • 1 Tbs. vinegar
  • 1 Tbs. lemon juice
  • 1/4 tsp. salt
  • 3 drops Tabasco
  • 1/4 cup olive oil

1. Remove crusts from the bread. Soak the white part of the bread with water, and squeeze out the excess.

2. Add all other ingredients except the olive oil to the bowl of a food processor or blender. Process while adding the oil a very little at a time. Blend until the mixture is smooth.

Serve cold with fried seafood, or atop a beet-and-onion salad.

Makes about a cup.

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