Skordalia

This simple dish doesn’t look very exciting, but the things it will do to your taste buds will leave you daydreaming about it for months on end.

Skordalia is is a thick Greek sauce made by combining crushed garlic (lots of garlic) with a bulky base—usually a purée of potatoes and bread—and then beating in olive oil to make a smooth emulsion. It’s served with a variety of Greek dishes including fried fish or vegetables. I came to love it as a simple dip appetizer served with bread at a restaurant in Greektown in downtown Detroit.

I could literally eat nothing but skordalia all day long if it were physically possible. Here’s the recipe I’m going to try my hand at making this weekend (via cliffordawright.com).

Ingredients
• 1 3/4 pounds boiling potatoes
• 1/2 cup light cream, or more to taste
• 6 large garlic cloves, peeled
• 2 cups 1/2-inch diced French or Italian bread, crust removed
• 1/2 cup extra-virgin olive oil
• 3 tablespoons white wine vinegar
• Salt to taste

Directions
1. In a large pot, place the potatoes in cold water to cover by several inches and turn the heat to medium. Once the water begins to boil, about 20 minutes, continue to boil until a skewer glides easily through the center of each potato, another 25 to 30 minutes. Peel the potatoes once they are cool enough to handle. Pass the potatoes through a food mill or colander and slowly whip in the cream.

2. Pound the garlic in a mortar until mushy. Add the garlic to the potatoes, mixing well. Soak the bread cubes in a little water until sodden, then squeeze the water out. Pass the bread through the food mill or colander. Blend the bread, potatoes, and garlic together with a fork in a mixing bowl.

3. Slowly pour the olive oil and vinegar in a steady stream as you continue beating with a fork until the mixture has the consistency of a thick mayonnaise. Do not do this in a food processor because the potatoes will become gummy in their over processing. Season with salt and refrigerate until needed.

Filed under: Food, Garlic, Greece, Greek Food, Recipes, Skordalia