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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.

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John Doe
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Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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