Title: SKORDALIA
  Categories: Greek, Sauces
       Yield: 6 Servings
  
       4 md Potatoes
       6    Garlic cloves (or more!)
     1/2 c  Olive oil
     1/3 c  White vinegar*
       1 pn Salt
  
   *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
  
 

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