Greek Garlic Sauce
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
8-12
ingredients
- 2 large russet potatoes (peeled and cut into small, 1/2-to-1/4-inch cubes)
- 6 garlic cloves
- 1⁄2 teaspoon kosher salt
- 1 large egg yolk (optional, but makes a firmer dip) (optional)
- 3⁄4 cup extra virgin olive oil (plus more if needed)
- 1⁄4 cup fresh lemon juice
- 3 tablespoons white wine vinegar
- fresh ground white pepper (to taste)
directions
- Cover potatoes with water in a 3-quart saucepan and bring to a boil over high heat.
- Reduce heat to low and simmer until potatoes are tender, 15 to 20 minutes.
- Drain, rinse with cold water and process through a ricer or mash thoroughly.
- Meanwhile, put garlic and salt in a large wooden bowl and pound with a pestle until thoroughly mashed.
- Gradually add potatoes and pound them with garlic.
- If mixture is still hot, let cool 15 minutes, then add egg yolk, if using, and vigorously mash or beat in with a wooden spoon.
- Alternating olive oil with lemon juice and vinegar, gradually add both to potato mixture, vigorously mashing or beating.
- Using a fork, add pepper, mixing briskly until very smooth.
- Mix in more olive oil, or even some water, a little at a time, if sauce is too thick to use as a dip.
- Spoon into a container and store, covered, in refrigerator. It will keep for about 1 week.
- Bring to room temperature several hours before serving.
- Spoon into a bowl and serve with fresh vegetables and pita for dipping.
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