The other day, my Mom and I stopped at a Greek place in Absecon NJ for a light bite. We ordered two appetizers. The cold one was Skordalia and we both loved it! It as so simple but so palate pleasing! So now I am seeking to try making it
First, as a veteran CH, I did several searches and while spelling might have been a factor, I found not recipe one here. I googled a bit and well, I am more perplexed. Any recipes, experiences with making this?
I use this recipe a Greek friend pointed me towards:
6-8 cloves garlic
1 tsp salt
2 c mashed potatoes (russets) or 2 c moist breadcrumbs (remember these would be coming from non-sourdough country loaves)
1/2 c olive oil
1/4 c vinegar (they usually mean a VERY mild red wine vinegar like muscat vinegar. You can often find this at middle eastern food shops or cut your wine vinegar with water)
Clean and crush garlic with salt in a mortar. Add either the mashed potatoes or the breadcrumbs. Pound well until a smooth paste is obtained. Add olive oil and vinegar in very small quantities, stirring the sauce with the pestle. Or, mash potatoes in electric mixer, add garlic paste with the vinegar very slowly until completely absorbed. Continue to beat until the sauce is stiff enough to hold its shape.
She warns against using a food processor or the resulting texture will be too gummy. I normally use a ricer instead of a mixer, but the texture isn't as creamy as it should be.
I use 1# potatoes, 5 big cloves of garlic, 2 tsp Kosher salt, .5 c (might need more)Olive oil and Lemon juice to taste.
Boil potato till tender drain and allow to dry for a while.
Mince garlic in food processor add olive oil and salt. pulse to mix
add potato and blend till smooth and the texture of whipped cream. Add more oil if needed during this step.
Adjust lemon and salt.
There are a number of variations using bread instead of potato, vinegar for lemon, more or less garlic etc....
It is a pretty forgiving sauce you can play around quite a bit with out it breaking or getting weird.