Skordalia – Greek Garlic Dip and Sauce

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Skordalia or skordhalia/skorthalia (σκορδαλιά; in Greek also called αλιάδα ‘aliada/aliatha) is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base — which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread — and then beating in olive oil to make a smooth emulsion. Vinegar is often added.

Overview of Skordalia

Variants may include eggs as an emulsifier and omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli, Catalan allioli, and so on. In the Ionian Islands, cod stock, and lemon instead of vinegar, is usually added, and skordalia is eaten as a main dish.

Skordalia is usually served with batter-fried fish (notably salt cod, μπακαλιάρος), fried vegetables (notably eggplant and zucchini), poached fish, or boiled vegetables (notably beets). It is sometimes used as a dip.

Skordalia is the modern equivalent of ancient skorothalmi. The name, on the other hand, may be pleonastic compound of Greek σκόρδο [ˈskorðo] ‘garlic’ and Italian agliata [aʎˈʎaːta] ‘garlicky’.

 

Skordalia Greek Garlic Dip and Sauce

Skordalia - Greek Garlic Dip and Sauce

Skordalia is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base — which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread — and then beating in olive oil to make a smooth emulsion. Vinegar is often added.
0 from 0 votes
Course: Sauces & Gravies
Cuisine: Greek
Author: The Cook

Ingredients

  • 700 g potatoes, for boiling
  • 6 cloves garlic, minced or grated (up to 12 to taste)
  • 1 cup extra virgin olive oil
  • cup red wine vinegar, or white wine vinegar
  • 1 tablespoon salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). Drain.
  • Sprinkle the potatoes with pepper and then mash.
  • 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 ¼ 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!
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Notes

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.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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