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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
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).