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Skordalia(Greek Garlic Sauce/Dip) Recipe

   
 

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     Skordalia(Greek Garlic Sauce/Dip)

Category   Sauces
Sub Category   None
Servings   4 to 5 cups
Wine/Beverage
Recommendations
  Boutari Moschofilero

Ingredients
1 large baking potato ( 7 to 8 ounces)
3 thick slices rustic-style bread (4 to 5 ounces)
6 to 12 cloves of garlic, minced (this really depends on how much you like garlic!)
1 cup Extra Virgin Olive oil
1/3 cup red or white wine vinegar
1 Tablespoon lemon juice
1 bottle sparkling water
Kosher or sea salt and pepper, to taste
 

Instructions
Bake or boil potato until tender; peel and mash with fork; set aside to cool.
Soak bread in water for 2 to 3 minutes. Squeeze out water and set aside.
Combine the potato, bread and garlic in a food processor bowl fitted with a metal blade. Pulse a few times to mix. With processor on, slowly add the oil and vinegar, alternating between them until the mixture is smooth. The mixture will be very thick. Using the pulse button on the machine, add the lemon juice and as much sparkling water until desired thickness. (The amount of water can be anywhere from 1 cup to more depending on if you want the sauce to be thick for a dip or more loose for a sauce.)
Season with salt and pepper. Serve with pita bread, meats such as lamb, fish or raw vegetables.
Serving Suggestions
Makes 4 to 5 Cups


Originally Submitted
6/30/2009





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