"Skorthalia" Greek Garlic Dip/Sauce
"Skordalia" use to be made by using a mortar and pestle to first degrade the garlic with salt, then add other ingredients to create the purée texture desired. Today, most people use a food processor or hand mixer (a lot easier and a lot less time!) Skordalia (skorthalia) can also be made with bread, but the potato recipe is more versatile since it can double as garlic mashed potatoes.
1 1/2 lbpotatoes for boiling
6-12 cloveof garlic, minced or grated (to taste)
1 cextra virgin olive oil
1/3 cgood quality red or white wine vinegar
1/2 tspfreshly ground black pepper
How to Make "Skorthalia" Greek Garlic Dip/Sauce
- In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds. Still puréeing, 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 (not more than 1/4 cup).
- To prepare by hand Mash potatoes with garlic. Drizzle in the olive oil and vinegar slowly, alternating between them, mashing well. Add pepper. This version may be grainier, but the taste is wonderful!
- Note: 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, adjust the quantities of potatoes or bread up a bit. If the taste is not strong enough, increase the garlic.
In various regions of Greece, walnuts or almonds are added. If you like, add a cup of finely chopped walnuts or almonds to the food processor at the beginning, with the potatoes, and add the juice of a lemon to the liquids. The consistency will still be similar to thick ketchup but granular due to the nuts.