Skorthalia Garlic Sauce Greek Cookbook Recipes

TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)

Steps:

• Peel the potatoes cut in cubes and boil in water until soft, about 15 -20 minutes
• Once boiled, strain and mix with a hand mixer or potato masher until somewhat smooth.
• In a food processor process the garlic cloves with a bit of salt, and a few drops of olive oil until it is a paste.
• Add ½ of the olive oil in the food processor and continue mixing.
• Add the garlic paste to the potato and mix with a wooden spoon.
• Add the rest of the olive oil gradually, in a steady stream mixing until oil is absorbed.
• Add a bit of red wine vinegar for taste, mix well.

SKORTHALIA (SKORDALIA): GREEK GARLIC DIP AND SAUCE

Steps:

• Add the salt to a large pot of water. Peel the potatoes and boil in the salted water until well done and are easily pierced with a fork. Place in a colander to drain.
• Return the potatoes to the pot and sprinkle with pepper and mash to combine.
• In the blender bowl of a food processor (or with a hand mixer ), puree the potatoes and garlic until well mixed, about 30 to 45 seconds. Still pureeing, 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 (but not more than 1/4 cup).
• 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, increase the number of potatoes a bit. If the taste is not strong enough, increase the garlic.

SKORTHALIA - GARLIC SAUCE (GREEK COOKBOOK)

Steps:

• Pound garlic with 1/2 teaspoon salt in a mortar until smooth.
• Add mashed potatoes and continue to pound and stir with pestle.
• Soak bread (crusts removed) in cold water and squeeze dry.
• Add to potatoes and garlic, pounding and stirring until smooth.
• Gradually add olive oil, lemon juice and vinegar, stirring vigorously.
• When smooth and light, add salt and pepper to taste.
• Chill in a covered bowl before using.
• Variation: Replace bread with 1/2 cup ground almonds or walnuts, or use 1-1/2 cups ground almonds or walnuts instead of the potatoes and bread.
• Blender method:
• Put all ingredients in jar of blender and blend at moderate speed until ingredients are pulverized.
• Increase speed for a few seconds until light and smooth.
• Do not blend too long at high speed for the mixture heats and the oil separates.

SKORTHALIA (GREEK GARLIC SAUCE)

Steps:

• Peel and crush garlic.
• Place bread in a mixing bowl with garlic, oil, and vinegar.
• Let soften for one hour.
• Place mixture in a food processor and pulse til smooth.
• Add lemon juice and slowly add the water while the processor is running, so that you have a thick and fluffy sauce.
• Serve immediately.

GREEK GARLIC SAUCE (SKORTHALIA)

Steps:

• Pound garlic with 1/2 teaspoon salt in a mortar until smooth.
• Add mashed potatoes and continue to pound and stir with pestle.
• Soak bread (crusts removed)in cold water and squeeze dry.
• Add to potatoes and garlic, pounding and stirring until smooth.
• Gradually add olive oil, lemon juice and vinegar, stirring vigorously.
• When smooth and light, add salt and pepper to taste.
• Chill in a covered bowl before using.
• Variation: Replace bread with 1/2 cup ground almonds or walnuts, or use 1 1/2 cups of ground almonds or walnuts instead of the potatoes and bread.
• Blender method: Put all ingredients in a blender and blend at moderate speed until ingredients are pulverised. Sure beats all that pounding!
• Increase speed for a few seconds until light and smooth. Do not blend for too long for the mixture heats and the oil separates.

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.

"SKORTHALIA" GREEK GARLIC DIP/SAUCE

Steps:

• 1. 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 mash.
• 2. 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).
• 3. 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!
• 4. 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.
• 5. Additions 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.