Greek Garlic Sauce Scordalia Recipes

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.

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.

Steps:

• Boil the potato in a small pot of salted water.
• Add the 2 cloves of garlic and sea salt to a blender or food processor, and pulse until it becomes a thick paste. Add more garlic if desired. Squeeze the water from the bread, and drain the potato, reserving some of the cooking water. Add the bread and potato to the garlic paste along with the almonds and half the lemon juice. Process until the mixture is well combined, but still slightly coarse in texture.
• While the processor is running, start to slowly pour the olive oil into the mixture. If it is too thick, add a spoonful of the reserved potato water and continue to add the oil. Once the mixture becomes lighter in color and thinner in texture, stop and taste your creation. Season with salt and pepper to taste, and add a little of the remaining lemon juice. Taste again, and if you are lucky enough to have gotten it just right, put into a bowl or jar and reserve in the fridge for up to 1 week.
• If the skordalia seems unbalanced, use your taste buds to steer you in the right direction. If you want it more pungent, add more garlic. If the garlic flavor is overpowering, add a few drops of lemon juice. Season with more salt. Blend. Taste again. Repeat as many times as needed to get it where you want it. Skordalia needs to taste good to you, not to me.

Steps:

• Peel potato and boil until tender. Let cool and place in food processor. Cut crust from bread
• Rinse the bread under cold water and squeeze out excess water.
• Place in food processor with potato. Clean garlic cloves and crush with garlic press or side of a knife.
• Add to food processor.
• Add lemon juice, olive oil and vinegar. Process until smooth and creamy.
• Refrigerate. This sauce keeps very well in the refrigerator for one week. Serve with meat, fish or vegetables. This also works as an appetizer with fresh vegetables or crackers.

Steps:

• Peel potato and boil until tender. Let cool and place in food processor. Cut crust from bread.
• Rinse the bread under cold water and squeeze out excess water.
• Place in food processor with potato. Clean garlic cloves and crush with garlic press or side of a knife.
• Add to food processor.
• Add lemon juice, olive oil and vinegar. Process until smooth and creamy about 20 to 30 seconds.
• Refrigerate. This sauce keeps very well in the refrigerator for one week. Serve with meat, fish or vegetables. This also works as an appetizer with fresh vegetables or crackers.