Skorthalia

"Traditional dip/sauce either served with bread or with fried/grilled fish or souvlaki. It is very garlicy so you could reduce the amount of garlic to suit. From About.com"
 
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Ready In:
30mins
Ingredients:
6
Yields:
2-3 cups
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ingredients

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directions

  • Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done. Drain.
  • Sprinkle the potatoes with pepper and mash.
  • In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds.
  • Still puréeing, 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 (not more than 1/4 cup).

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Reviews

  1. I liked this but did find it needed a shot of lemon juice to pick it up a little, maybe my vinegar was not strong enough. However once the lemon was added it was delicious, garlic perfect for us! Thanks for posting made for ZWT6
     
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RECIPE SUBMITTED BY

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
 
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