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Greek Garlic Sauce

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“This thick Greek garlic sauce makes a yummy dip to be served with vegetables, pita bread,or along with fish or chicken. Don't use a food processor or an electric mixer, which can make potatoes gluey. Adapted from Garlic, Garlic, Garlic: More than 200 Exceptional Recipes for the World's Most Indispensable Ingredient, by Linda and Fred Griffith.”

Ingredients Nutrition


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

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