Skordalia (garlic dip)

1 Servings

Ingredients

Quantity Ingredient
1 pounds Boiling potatoes, peeled and quartered
¾ cup Ground, toasted almonds
6 Cloves garlic, crushed (1/4 cup) (NOTE: I believe in at least doubling ANY amount of garlic in ANY recipe--see my pesto recipe) (up to 8)
1 Egg yolk
Sea salt (to taste)
½ teaspoon White pepper
¼ cup Aged red wine vinegar
1 Lemon , juice of
¾ cup Extra virgin (Greek) olive oil (up to 1)

Directions

Boil potatoes 15 minutes, or till tender. Push potatoes through a ricer or food mill. (Do not use a food processor, says the original recipe.) Add the ground almonds, garlic, egg yolk, salt, and pepper. With a wooden spoon, pound until fairly smooth and well-mixed. Gradually add the vinegar and lemon juice. Then add the olive oil, pounding constantly, until the sauce is thick.

Serve with warm pita wedges.

Posted to FOODWINE Digest 15 Jan 97, by Tiano <stiano@...> on Wed, 15 Jan 1997.

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