Skorthalia Greek Garlic Dipsauce Recipes

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:

• 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.

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.

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.

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:

• 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.