SKORTHALIA - GARLIC SAUCE (GREEK COOKBOOK)

      Title: SKORTHALIA - GARLIC SAUCE (GREEK COOKBOOK)
  Categories: Greek, Sauces, Garlic
       Yield: 4 Servings
  
            Karen Mintzias
       6    Garlic cloves
            Salt
       1 c  Mashed potatoes
       2 sl Stale white bread
     1/3 c  Olive oil
       1 tb Lemon juice
       1 tb Vinegar
            Pepper
  
   Pound garlic with 1/2 teaspoon salt in a mortar until smooth. Add
   mashed potatoes and continue to pound and stir with pestle. Soak
   bread (crusts removed) in cold water and squeeze dry. Add to potatoes
   and garlic, pounding and stirring until smooth.  Gradually add olive
   oil, lemon juice and vinegar, stirring vigorously. When smooth and
   light, add salt and pepper to taste.  Chill in a covered bowl before
   using.
   
   Serve with hot or cold seafoods and fried or boiled vegetables.
   
   Variation: Replace bread with 1/2 cup ground almonds or walnuts, or
   use 1-1/2 cups ground almonds or walnuts instead of the potatoes and
   bread.
   
   Blender method:  Put all ingredients in jar of blender and blend at
   moderate speed until ingredients are pulverised. Increase speed for a
   few seconds until light and smooth. Do not blend too long at high
   speed for the mixture heats and the oil separates.
   
                              Source: The Greek Cookbook - by Tess Mallos
                              ISBN: 1 86302 015 2
   
   Typed for you by Karen Mintzias
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