«

»

Skordalia – Greek Garlic Dip and Sauce

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 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.
Author:
Cuisine: Greek
Recipe type: Sauce
Ingredients
  • 700 g potatoes, for boiling
  • 6-12 cloves garlic, minced or grated (to taste)
  • 1 cup extra virgin olive oil
  • ⅓ cup red or white wine vinegar
  • 1 tablespoon salt
  • ½ teaspoon freshly ground black pepper
Instructions
  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.
  2. Sprinkle the potatoes with pepper and then mash.
  3. 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.
  4. Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth.
  5. 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
  1. 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!
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.

 

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Try These Infolinks
 
Latest posts
 
Shrimp DeJonghe Chicken Vesuvio Tomato Feta and Sweetcorn Salad Capsicum and Cucumber SaladCapsicum and Cucumber Salad Lemon Pepper Seasoning Blend Hard-boiled Eggs in Coconut Milk Grilled Sage Chicken with Pepperonata
 
Top 10 Recipes
 
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
 
Upcoming Events
 
Macadamia nuts Cheese Pizza Baklava Brazilian-Cheese-Bread Apple Dumpling
 
Food & Health
 
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Mercury in Fish
 
follow on Facebook
 
Follow Our Cook
 
 
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie