Skorthalia (Greek Garlic Sauce)
"This is from Jeff Smith, The Frugal Gourmet, 1984. If you serve this at a party, everyone must have some, or some of your guests may be offended! Can use as a sauce for fried calamari or as a spread for crudite, torn pita bread, or crackers. Not for the faint of heart!"
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Yields:
-
2 1/2 cups
- Serves:
- 15
ingredients
- 1 head garlic
- 10 slices white bread, crusts removed
- 1 cup extra virgin olive oil
- 1⁄2 cup white vinegar
- 2 tablespoons lemon juice
- 3 tablespoons water
directions
- Peel and crush garlic.
- Place bread in a mixing bowl with garlic, oil, and vinegar.
- Let soften for one hour.
- Place mixture in a food processor and pulse til smooth.
- Add lemon juice and slowly add the water while the processor is running, so that you have a thick and fluffy sauce.
- Serve immediately.
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Reviews
-
This was really good and creamy. I made this as a dipping sauce for my New Years eve Fondue sauce. We dipped beef, chicken, and vegies in this. I think that the Lemon juice was over powering and next time I make it will start off with MUCH less then what the recipe calls for. This is a STRONG Garlic sauce that I LOVE other then thelemon. I will make again but with the above adjustments. THanks for sharing!!!
RECIPE SUBMITTED BY
I am an attorney and have been married 25 years. I enjoy cooking and creating good meals, but on weekends only! My favorite cookbook is the Jane Brody Good Food Book, but having said that, I usually find something that I love in most cookbooks! My current passion is adopting favorite recipes and making them healthy and yummy (or just finding great recipes that promote good health!).
