Ingredients for Greek Garlic Sauce Skorthalia
- Garlic Cloves
- 1/2 teaspoon salt
- 1 cup cooked, mashed potatoes
- Day Old White Bread
- 1/2 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
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How to Make Greek Garlic Sauce Skorthalia
- Pound 1/2 cup peeled garlic cloves with 1/2 teaspoon salt in a mortar and pestle until a smooth paste forms.
- Add 1 cup of cooked, mashed potatoes to the garlic paste. Continue to pound and stir with the pestle until well combined.
- Soak 1/2 cup of crustless white bread in cold water until completely softened. Squeeze out excess water thoroughly.
- Add the squeezed bread to the potato and garlic mixture. Pound and stir until completely smooth and creamy.
- Gradually whisk in 1/2 cup extra virgin olive oil, 2 tablespoons lemon juice, and 1 tablespoon red wine vinegar, stirring vigorously until light and fluffy.
- Season generously with salt and pepper to taste.
- Chill the Skorthalia in a covered bowl in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- **Variation:** For a nuttier version, replace the bread with 1/2 cup ground almonds OR walnuts. For a richer, nut-based Skorthalia, substitute the potatoes and bread with 1 1/2 cups ground almonds or walnuts.
- **Blender Method:** Combine all ingredients in a blender and blend on a medium speed until completely smooth.
- Increase the speed for a few seconds to create a light and airy texture. Do not over-blend, as this can cause the mixture to heat up and the oil to separate.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
11g
Fat
27g
Carbs
11g
