Dip|Sauce | Vegan Vegetarian Gluten Free

Skordalia

N/A Allergens: Gluten
Skordalia

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Greek|Mediterranean
  • Seasonality Year-Round
  • Source Garlic|Potatoes/Bread|Olive oil

The Forktionary Angle

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Definition

A pungent Greek garlic dip or sauce, typically made from pureed garlic, potatoes (or stale bread), olive oil, and vinegar, served with fried fish or vegetables.

Sensory Profile

TastePungent, Tangy, Savory, Rich, Slightly Spicy
TextureCreamy, Thick, Smooth
AromaIntense Garlic, Olive Oil, Acidic
AcidityMedium-High

Technical Metrics

Nutrition Facts

Per 30g (2 tbsp)
Calories250 kcal
Total Fat20 g
Saturated Fat3 g
Trans Fat0 g
Cholesterol0 mg
Protein3 g
Total Carbohydrate15 g
Dietary Fiber1.5 g
Total Sugars1 g
Calcium20 mg
Iron0.5 mg
Potassium250 mg

Chef’s Secret

To reduce the harshness of raw garlic in Skordalia, blanch the garlic cloves briefly before pureeing, or use a combination of raw and lightly sautéed garlic.

Substitutions

Best Match

Aioli

1:1

Garlic-infused mayonnaise, creamy, but often less acidic and pungent.

Tzatziki

1:1

Greek, creamy, garlicy, but yogurt-based with cucumber, much lighter.

Garlic Confit Paste

To taste

Offers intense garlic flavor, but lacks the body and tang of skordalia.

Hummus (garlic-heavy version)

1:1

Chickpea-based, creamy, and savory, can be flavored with extra garlic.

Buying Guide

Best made fresh at home, or find in specialty Greek delis.

Flavor Pairings

Fried cod grilled octopus roasted vegetables pita bread calamari.