Greek Garlic Sauce Dip Skordalia Salsa De Ajo Greiga Recipes

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.

Steps:

• Soak the bread in the chicken broth or water. When soft remove the crust if you want. I leave mine on. Squeeze the bread in your palms to remove most of the water. I have a large seive and I put my bread in the sieve and kind of push down gently to squeeze some of the water out
• Put the pre-soaked bread and all the above ingredients in a blender, Beat until all is well incorporated. Some People like to put a scoopfull of mashed potatoes that is optional. Pour into a bowl and garnish with parsley sprig or cilantro or some mint leaves. You can refrigerate until serving time. NOTE: Do not over beat or it will curdle, Serve with carrot sticks, celery sticks, black olives, scallions, green bell pepper rings, and tomato slices, Enjoy

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.

Steps:

• 1. Preheat the oven to 350°F oven.
• 2. On a heavy baking sheet, bake the potatoes until tender, about one hour. Remove from the oven and set aside until cool enough to handle.
• 3. While potatoes cool, using the flat side of a knife or in a mortar and pestle, crush the garlic and salt together into a fine paste.
• 4. Cut the cooled potatoes lengthwise, scoop out the pulp, and mash through a ricer, food mill, or potato masher, then place into a large mixing bowl. Add the garlic paste, egg yolk, black pepper, olives, almonds, lemon juice, and olive oil to the potatoes and mix well, until it has the consistency of mashed potatoes.
• 5. Adjust the consistency and taste with more olive oil, salt, and pepper, and serve.

Steps:

• Boil the potato in a small pot of salted water.
• Add the 2 cloves of garlic and sea salt to a blender or food processor, and pulse until it becomes a thick paste. Add more garlic if desired. Squeeze the water from the bread, and drain the potato, reserving some of the cooking water. Add the bread and potato to the garlic paste along with the almonds and half the lemon juice. Process until the mixture is well combined, but still slightly coarse in texture.
• While the processor is running, start to slowly pour the olive oil into the mixture. If it is too thick, add a spoonful of the reserved potato water and continue to add the oil. Once the mixture becomes lighter in color and thinner in texture, stop and taste your creation. Season with salt and pepper to taste, and add a little of the remaining lemon juice. Taste again, and if you are lucky enough to have gotten it just right, put into a bowl or jar and reserve in the fridge for up to 1 week.
• If the skordalia seems unbalanced, use your taste buds to steer you in the right direction. If you want it more pungent, add more garlic. If the garlic flavor is overpowering, add a few drops of lemon juice. Season with more salt. Blend. Taste again. Repeat as many times as needed to get it where you want it. Skordalia needs to taste good to you, not to me.

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.