Skordalia Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 medium: Potatoes,
6: Garlic cloves, or more!
1/2 cup: Olive oil,
1/3 cup: White vinegar*,
1 pinch: Salt,
Directions:
*Note-- Lemon juice may be substituted for part of the white vinegar.
Peel potatoes, boil, then mash. Let cool. In blender or food
processor, process the garlic with a bit of the oil til almost
paste-like. Transfer to electric mixer bowl. Add potatoes, beating
until mixture resembles a paste. Gradually add remaining olive oil
and vinegar/lemon juice, beating thoroughly until well absorbed. Add
salt, taste for seasoning, and beat until the sauce is very thick and
smooth, adding more vinegar if necessary. Cover and refrigerate until
ready to serve.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.
Typed for you by Karen Mintzias
Source from luhu.jp
Peel potatoes, boil, then mash. Let cool. In blender or food
processor, process the garlic with a bit of the oil til almost
paste-like. Transfer to electric mixer bowl. Add potatoes, beating
until mixture resembles a paste. Gradually add remaining olive oil
and vinegar/lemon juice, beating thoroughly until well absorbed. Add
salt, taste for seasoning, and beat until the sauce is very thick and
smooth, adding more vinegar if necessary. Cover and refrigerate until
ready to serve.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.
Typed for you by Karen Mintzias
Source from luhu.jp