Greek Garlic Sauce Dip Skordalia Salsa De Ajo Greiga Food

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!

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.

SKORDALIA (GREEK GARLIC POTATO DIP)

Steps:

• Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
• While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
• Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
• Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
• Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

SKORDALIA (GARLIC SAUCE)

Steps:

• Peel potato and boil until tender. Put through a ricer or sieve. Measure 1/2 cup of potato & put in a bowl; mix in garlic and salt. Gradually add olive oil and vinegar alternately while beating with a spoon. Chill. Serve with meat or fish.