Skordalia

Name: Skordalia
Yield: makes about 3 cups
Ingredients: 3 thick slices white country bread, crusts removed, soaked in water; 1/2 cup mashed potatoes; 1/2 cup ground almonds; 6–8 cloves garlic, crushed; 1/3 cup white-wine vinegar; 1 cup extra-virgin olive oil; A little salt

December 9, 2011

You have to love garlic to appreciate this most ancient of sauces.

Recipe information

Yield
makes about 3 cups

Ingredients

3 thick slices white country bread, crusts removed, soaked in water

1/2 cup mashed potatoes

1/2 cup ground almonds

6–8 cloves garlic, crushed

1/3 cup white-wine vinegar

1 cup extra-virgin olive oil

A little salt

Preparation

Squeeze the bread dry, put it in a food processor with the rest of the ingredients, and blend to a smooth, creamy paste.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsDip Spreads Condiment Middle Eastern Potato Root Vegetable Vegetable Almond Nut Garlic Starter Snack Dinner Dairy Free Vegetarian Vegan Easy Quick Make Ahead 30 Minutes or Less Food Processor Blender Cookbooks

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.