Skordalia Garlic Walnut Sauce Recipes

SKORDALIA

Steps:

• Place the potatoes in a saucepan and cover with water. Add 1/2 teaspoon salt and bring slowly to a boil over medium heat. Cover partially, reduce the heat and simmer until the potatoes are tender all the way through when pierced with a skewer. Drain, return the potatoes to the pot, and cover tightly. Set aside for 5 minutes. Mash the potatoes through a potato ricer, a food mill, or in a standing mixer fitted with the paddle attachment. Do not use a food processor.
• Place the garlic in a mortar and pestle with 1/4 teaspoon salt and mash to a paste. Add the nuts and pound together (you can also do this in a food processor, but do not add the potatoes to the food processor). Stir the ground nuts and garlic into the potatoes. Gradually add the olive oil, stirring all the while with a fork or a pestle. Add the lemon juice or vinegar, and salt to taste. The mixture should be like loose mashed potatoes. Taste and adjust lemon juice, vinegar, and salt. Transfer to a bowl and chill until ready to serve. If the mixture stiffens up, thin out with a little olive oil or water.

SKORDALIA (GARLIC-WALNUT SAUCE)

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).

SKORDALIA (GREEK GARLIC POTATO DIP)

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.

SKORDALIA (GARLIC SAUCE)

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 (A GARLIC SAUCE/CONDIMENT)

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).