Skordalia (V)

Skordalia (V)

Servings:	Serves 4 - Makes one jar of skordalia
Calories per serving:	33
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Skordalia or skordhalia/skorthalia (σκορδαλιά [skorða'ʎa]; in Greek also called αλιάδα) 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. 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.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 thick slice of tale white bread, crusts removed
• 4 large garlic cloves, peeled
• 2 tablespoons white wine vinegar
• 110 ml olive oil
• sea salt

Method

1. Soak the bread in water for 5 minutes then squeeze out most of the water
2. Add the garlic, bread, vinegar to a food processor with a blade and pulse for a few seconds
3. Then leave the blender running and gently drizzle the olive oil into the processor until well blended
4. Taste and add salt if needed
5. If it's too thick, add a little water with a little more oil

Serving suggestions

Serve with a meze or roasted vegetables.

Variations

Use lemon juice instead of vinegar For a potato based skordalia, peel 1 large potato, boil and mash and add in place of the bread

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