Best 3 Skordalia Garlic Sauce Recipes
Skordalia, also known as skorthalia or aliada, is a classic Greek sauce made from blended potatoes, garlic, and olive oil. It is a versatile condiment that can be used as a dip for vegetables, a spread for sandwiches, or a sauce for grilled meats and fish. Skordalia has a long history in Greek cuisine, dating back to ancient times. It is believed that the dish originated on the island of Crete, where it was traditionally made with wild garlic. Today, skordalia is made with a variety of garlic, including cultivated garlic and wild garlic. The sauce is typically seasoned with lemon juice, vinegar, and herbs, such as parsley and dill.
Check out the recipes below so you can choose the best recipe for yourself!
SKORDALIA (GARLIC SAUCE)
This Greek sauce has a potato as the unusual base. I haven't tried this yet, I found the recipe in an old cookbook I've had for years, & thought it would be a perfect submission for the ZWT4 - let's hope it's a good one!
Provided by momaphet
Categories Sauces
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 5
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)
Use this to accompany roasted beets, or fried salt cod, or any of the greek fritter recipes. It is a condiment and is used like a mayonnaise and/or dip.
Provided by evelynathens
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 6
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).
SKORDALIA (GARLIC SAUCE FOR ARTICHOKES)
Provided by Robert Farrar Capon
Categories easy, condiments, dips and spreads
Time 30m
Yield About 1 cup
Number Of Ingredients 5
Steps:
- Tear the bread into small pieces. Put bread, garlic, olive oil and 3 tablespoons lemon juice into a mixing bowl. Add 1/4 cup water, toss to combine and let stand 20 minutes to soften.
- Transfer the mixture to a food processor, blender or electric mixer, and process until smooth. Add more water by the tablespoonful and blend until a saucy consistency is achieved. Season to taste with salt; add additional lemon juice, if desired.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 46 grams, Carbohydrate 31 grams, Fat 56 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 384 milligrams, Sugar 1 gram
Tips for Making the Best Skordalia:
- Use the best quality ingredients you can find, especially the garlic and olive oil.
- Don't be afraid to adjust the amount of garlic to your taste. Some people like a milder sauce, while others prefer a more garlicky flavor.
- If you don't have a food processor, you can grate the potatoes and garlic by hand. However, a food processor will give you a smoother sauce.
- Be sure to drain the potatoes well after boiling them. This will help to prevent the sauce from being too watery.
- If you're using a blender, be careful not to over-blend the sauce. You want it to be smooth, but not too thick.
- Skordalia can be served warm or cold. It's a great addition to grilled meats, fish, or vegetables.
Conclusion:
Skordalia is a delicious and versatile sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you like it mild or garlicky, warm or cold, skordalia is sure to become a favorite in your kitchen. So next time you're looking for a new sauce to try, give skordalia a try. You won't be disappointed!
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