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Skordalia Sauce

world.food's picture
Ingredients
  Waxy potatoes/Yukon gold 4 Ounce
  Yukon gold potato/Use any other waxy potato 4 Ounce
  White bread slice 5 , crusts removed (Stale, Preferably Pepperridge Farm)
  Stale white bread slices 5 , crusts removed (Preferably Pepperidge Farm)
  Fresh lemon juice 3 Tablespoon
  White wine vinegar 3 Tablespoon
  Extra virgin olive oil 3 Tablespoon
  Salt 3⁄4 Teaspoon (Plus More To Taste)
  Sugar 1⁄2 Teaspoon
  Coarsely chopped blanched almonds 1⁄2 Cup (8 tbs)
  Blanched almonds 1⁄2 Cup (8 tbs), coarsely chopped
  Garlic 2 Clove (10 gm), peeled and pressed
  Black pepper To Taste, coarsely ground
  Coarsely ground black pepper To Taste
  Pita chips 1 Cup (16 tbs) (Use As Desired)
Directions

MAKING
1) In a small pan, place the potato and cover with water.
2) Boil the potato until tender, for 12 to 15 minutes.
3) Cool to room temperature and peel. Set aside.
4) Now, into a bowl filled with water, drop the bread, one slice at a time.
5) Remove from the water, and squeeze the slices out very slightly. Place the slices in a bowl and set aside.
6) In a measuring cup, mix the lemon juice, vinegar, oil, 3/4 tea spoon salt, and sugar. Set aside.
7) In a food processor, place the almonds, garlic, and reserved potato.
8) Blend until just smooth. Do not over-process.
9) With the machine running, add the reserved bread along with the lemon juice mixture.
10) Transfer the mixture to a bowl and season with salt and pepper.

FINALIZING
11) Refrigerate covered for several hours.

SERVING
12) Serve at room temperature with the pita chips.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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