This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Skordaliá / Skorthalia

A Greek garlic-based dip, made in a similar way to mayonnaise.
Sometimes based on white bread, and sometimes, mashed potato - depending on the region.
Here is a typical recipe, with is excellent as an accompaniment to cold hors d'oeuvre.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians


2 thick/3 medium slices of White sliced bread, with the crusts removed – processed. or grated, into breadcrumbs – them set aside
4 medium or 2 big cloves of Garlic, peeled and either pounded in a mortar, or finely-chopped in a food processor
2 medium Egg Yolks (save the whites for another use)
the juice of ½ a Lemon
50g/2 oz Ground Almonds
150ml/¼ pint Extra Virgin Olive Oil, or 50/50 olive oil and Sunflower Oil, for a lighter sauce
a handful of freshly-chopped Parsley
Salt and freshly-ground Pepper


The whole operation can be done in a food processor, or in a big bowl with a balloon whisk.

1. Add the egg yolks and the lemon juice to the pounded garlic, and blend.

2. Add a little salt and freshly-ground pepper.

3. Add the oil, teaspoon by teaspoon (as when making mayonnaise) - in a processor this can be done by using the 'pulse' button.

4. This can be speeded-up after about a third of the oil has been used - but none should be added until the previous quantity has been fully absorbed.

5. Add the breadcrumbs, then the ground almonds and chopped parsley - blend once more.


(Keep in the fridge if not using immediately, and if the sauce becomes a little thick, it can be 'let-down" with a little warm water).

Reviews / Comments

Not yet reviewed

Be the first to add a review