Garlic Greek Sauce Food

TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)

Steps:

• Peel the potatoes cut in cubes and boil in water until soft, about 15 -20 minutes
• Once boiled, strain and mix with a hand mixer or potato masher until somewhat smooth.
• In a food processor process the garlic cloves with a bit of salt, and a few drops of olive oil until it is a paste.
• Add ½ of the olive oil in the food processor and continue mixing.
• Add the garlic paste to the potato and mix with a wooden spoon.
• Add the rest of the olive oil gradually, in a steady stream mixing until oil is absorbed.
• Add a bit of red wine vinegar for taste, mix well.

LAMB SOUVLAKI WITH YOGURT-GARLIC SAUCE

Steps:

• For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, bell peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash color. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, broil on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yogurt. Mix in garlic; season with salt and pepper. Serve with pitas and skewers.

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

GARLIC YOGURT SAUCE

Steps:

• Mash garlic into a paste (salt helps to add a little traction to the garlic and makes it easier to mash) mix well into yogurt then add remaining ingredients. Chill for at least 3 hours before serving with chicken.

KEBAB SHOP YOGURT GARLIC SAUCE

Steps:

• Simply mix all the ingredients together and season with salt and pepper - add a splash of water if you want to make it a drizzly consistency. The mint is optional but goes nicely with lamb. The sauce can be made the day before.

YOGURT GARLIC SAUCE

Steps:

• Gather the ingredients.
• In a small mixing bowl, combine the yogurt, garlic, lemon juice, and salt. Mix well.
• Serve immediately or keep refrigerated for up to five days until use.

YOGURT GARLIC SAUCE

Steps:

• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, and lemon juice.

CREAMY GARLIC SAUCE

Steps:

• Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the heavy cream, parsley, salt, and pepper. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes.

TOUM GARLIC SAUCE RECIPE

Steps:

• Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).
• Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
• While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.
• Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.

HOW TO MAKE TZATZIKI SAUCE (AUTHENTIC GREEK RECIPE)

Steps:

• In some cases, yogurts that you buy from the store are watery and will in turn make your sauce watery. There is a very simple step to getting out the excess moisture and will help with the thickness and creaminess of your recipe. If you use a already strained and thick Greek Yogurt, you can skip this step.
• Simply strain yogurt for 24 hours before making. Add cheesecloth or coffee filters to a strainer and add yogurt on top of the strainer.
• Place a bowl or plate under the strainer and refrigerate, covering the top with plastic wrap, for 24 hours.
• Drain excess water and scoop out the yogurt into a mixing bowl.
• Alternatively, you can use already pre-roasted garlic or minced garlic to skip this step.
• Peel 1 bulb of garlic and separate all the cloves.
• Cut each end of the clove and remove the peel from the cloves.
• Place cloves into a small piece of foil and fold the foil over the garlic to close.
• The foil will not be tight but will contain all of the garlic.
• Toss into the oven on 350 for 30-35 minutes or until garlic is soft.
• Remove from oven and let cool completely. Mash garlic.
• Cucumber retains a ton of moisture and this is an important step in getting rid of the excess so your sauce doesn't water down.
• Place cucumber into 2 coffee filters.
• Fold up the coffee filter and gently squeeze the water out of the cucumbers.
• If you use gently squeezing over a sink, you should be able to squeeze most of the water out of the vegetable, without ripping the filter.
• You can also use cheesecloth to drain excess moisture.
• Add yogurt, cucumber, garlic, lemon juice, oil and dill weed to a mixing bowl and mix well.
• Season with salt.
• Serve with sliced pita bread. gyros, roasted vegetables, raw vegetables, or even chips!

LEBANESE GARLIC SAUCE RECIPE

Steps:

• Put the garlic in the bowl of a food processor with the salt, and process until the garlic is as fine as possible.
• Use a rubber spatula to scrape down the sides as needed.
• Add a teaspoon of lemon juice and process to create a bit of a paste.
• With the food processor running, drizzle about 3 tablespoons into the paste.
• Add another one teaspoon of lemon juice.
• Add oil about a quarter cup at a time, followed by a teaspoon of lemon juice.
• Follow this alternating until you have used up your ingredients.
• The main thing to remember is to go slow, it can take ten or fifteen minutes to go through this process.

EASY GARLIC SAUCE

Steps:

• Crush the garlic cloves.
• Combine the crushed garlic with the Greek yogurt, lemon juice, tahini and chopped mint.

GREEK GARLIC SAUCE

Steps:

• Cover potatoes with water in 3-quart saucepan and bring to a boil over high heat.
• Reduce heat to low and simmer until potatoes are tender, 15 to 20 minutes.
• Drain, rinse with cold water and mash thoroughly.
• Meanwhile, put garlic and salt in a large wooden bowl and mash with a pestle until a paste.
• Gradually add potatoes and mash them with garlic.
• If mixture is still hot, let cool 15 minutes, then add egg yolk, if using, and heartily mash in with a wooden spoon.
• Alternating olive oil with lemon juice and vinegar, gradually add both to potato mixture, mashing.
• Add pepper, and using a fork mix briskly until very smooth.
• Mix in more olive oil(or even some water), a little at a time, if sauce is too thick to use as a dip.
• Spoon into a container and store, covered, in refrigerator. It will keep for about 1 week.
• Bring to room temperature several hours before serving.
• Spoon into a bowl and serve with fresh vegetables and/or pita for dipping. Enjoy!

SKORTHALIA (SKORDALIA): GREEK GARLIC DIP AND SAUCE

Steps:

• Add the salt to a large pot of water. Peel the potatoes and boil in the salted water until well done and are easily pierced with a fork. Place in a colander to drain.
• Return the potatoes to the pot and sprinkle with pepper and mash to combine.
• In the blender bowl of a food processor (or with a hand mixer ), puree the potatoes and garlic until well mixed, about 30 to 45 seconds. Still pureeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (but not more than 1/4 cup).
• Skordalia is a matter of taste, some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, increase the number of potatoes a bit. If the taste is not strong enough, increase the garlic.

CREAMY YOGURT GARLIC SAUCE

Steps:

• Mix all the ingredients together with a spoon. Refrigerate until ready to serve.