Greek Garlic Sauce Skorthalia Recipes

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GREEK GARLIC SAUCE (SKORTHALIA)

Make and share this Greek Garlic Sauce (Skorthalia) recipe from Food.com.

Provided by Greekgal

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 8



Greek Garlic Sauce (Skorthalia) image

Steps:

  • Pound garlic with 1/2 teaspoon salt in a mortar until smooth.
  • Add mashed potatoes and continue to pound and stir with pestle.
  • Soak bread (crusts removed)in cold water and squeeze dry.
  • Add to potatoes and garlic, pounding and stirring until smooth.
  • Gradually add olive oil, lemon juice and vinegar, stirring vigorously.
  • When smooth and light, add salt and pepper to taste.
  • Chill in a covered bowl before using.
  • Variation: Replace bread with 1/2 cup ground almonds or walnuts, or use 1 1/2 cups of ground almonds or walnuts instead of the potatoes and bread.
  • Blender method: Put all ingredients in a blender and blend at moderate speed until ingredients are pulverised. Sure beats all that pounding!
  • Increase speed for a few seconds until light and smooth. Do not blend for too long for the mixture heats and the oil separates.

Nutrition Facts : Calories 488.2, Fat 37.4, SaturatedFat 5.4, Cholesterol 2.1, Sodium 489.8, Carbohydrate 34.7, Fiber 2.4, Sugar 2.9, Protein 4.5

6 garlic cloves
salt
1 cup mashed potatoes
2 slices day-old white bread
1/3 cup olive oil
1 tablespoon lemon juice
1 tablespoon vinegar
pepper

SKORDALIA (GREEK POTATO AND GARLIC DIP)

This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebabs, or just simply with breadsticks.

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield about 3 cups

Number Of Ingredients 9



Skordalia (Greek Potato and Garlic Dip) image

Steps:

  • Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.
  • Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
  • Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook's knife.
  • In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.

2 russet potatoes (about 1 pound), scrubbed
Kosher salt, as needed, plus 1 tablespoon and 1 teaspoon
8 medium cloves garlic, minced
3/4 cup whole blanched almonds
1/2 cup extra-virgin olive oil
1/2 cup water
5 tablespoons freshly squeezed lemon juice
3 tablespoons white wine vinegar
Freshly ground black pepper

SKORTHALIA (GREEK GARLIC SAUCE)

This is from Jeff Smith, The Frugal Gourmet, 1984. If you serve this at a party, everyone must have some, or some of your guests may be offended! Can use as a sauce for fried calamari or as a spread for crudite, torn pita bread, or crackers. Not for the faint of heart!

Provided by Maureenie

Categories     Spreads

Time 1h15m

Yield 2 1/2 cups, 15 serving(s)

Number Of Ingredients 6



Skorthalia (Greek Garlic Sauce) image

Steps:

  • Peel and crush garlic.
  • Place bread in a mixing bowl with garlic, oil, and vinegar.
  • Let soften for one hour.
  • Place mixture in a food processor and pulse til smooth.
  • Add lemon juice and slowly add the water while the processor is running, so that you have a thick and fluffy sauce.
  • Serve immediately.

1 head garlic
10 slices white bread, crusts removed
1 cup extra virgin olive oil
1/2 cup white vinegar
2 tablespoons lemon juice
3 tablespoons water

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



Skordalia (A Garlic Sauce/Condiment) image

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).

6 slices sourdough bread, thick,crusts removed
6 cloves garlic
1/2 cup olive oil
2 tablespoons red wine vinegar
1/4 cup pine nuts or 1/4 cup walnuts
salt

SKORDALIA (GARLIC-WALNUT SAUCE)

Provided by Molly O'Neill

Categories     condiments, side dish

Time 10m

Yield 1 1/2 cups sauce

Number Of Ingredients 7



Skordalia (Garlic-Walnut Sauce) image

Steps:

  • In a small bowl, soak the bread in 1/2 cup water for 2 minutes. Remove excess water from the bread so that it is wet, but not dripping. Place bread and walnuts in the bowl of a blender or food processor and pulse until a paste forms. Add the garlic, olive oil and salt and process until well blended, scraping down the sides as necessary. Transfer the mixture to a bowl and stir in the lemon juice and vinegar. Adjust salt to taste. Serve with bacalao fritters (see recipe).

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 49 grams, Carbohydrate 21 grams, Fat 59 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 278 milligrams, Sugar 3 grams, TransFat 0 grams

4 slices (about 3 ounces) stale white bread, crusts removed
1 cup shelled walnuts
6 cloves garlic, peeled
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
3 tablespoons fresh lemon juice
1 teaspoon white vinegar

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



Skordalia (Garlic Sauce) image

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.

1 small potato
3 garlic cloves, minced
1/2-1 teaspoon salt
1 cup olive oil
1/3 cup vinegar

SKORDALIA (GREEK GARLIC POTATO DIP)

Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 45m

Yield 8

Number Of Ingredients 9



Skordalia (Greek Garlic Potato Dip) image

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.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 13.2 g, Fat 14.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 245.7 mg, Sugar 0.6 g

1 ¼ pounds russet potatoes
6 cloves garlic, sliced, or to taste
1 teaspoon kosher salt, or more to taste
½ lemon, juiced
¼ cup white wine vinegar
½ cup olive oil
1 pinch cayenne pepper
1 drizzle olive oil, or to taste
1 pinch minced fresh oregano

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