Skorthalia Greek Garlic Sauce Recipes

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 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.

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:

• 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 ground almonds or walnuts instead of the potatoes and bread.
• Blender method:
• Put all ingredients in jar of blender and blend at moderate speed until ingredients are pulverized.
• Increase speed for a few seconds until light and smooth.
• Do not blend too long at high speed for the mixture heats and the oil separates.

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:

• 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).

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).