Skorthalia (Garlic Sauce)

Course : Greek
Serves: 1
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5 cloves garlic
1/4 cup white vinegar
1 teaspoon salt
125 gram crustless stale white bread
1/2 cup ground almonds
1/2 cup olive oil
1 tablespoon lemon juice
1 teaspoon freshly ground white pepper

Preparation / Directions:

Makes: 1 1/2 cups Soak halved garlic cloves in vinegar for 10 minutes. Remove garlic to a mortar, add 1/2 teaspoon salt and pound to a paste. Soak bread in cold water and squeeze dry. Crumble into small particles and gradually blend into garlic, adding a little vinegar to smooth the mixture. When well pounded and smooth, transfer to a bowl if mortar is small. Gradually beat in ground almonds and olive oil alternately with remaining vinegar. Beat in lemon juice and add salt to taste. If mixture is very thick, beat in a little more oil or lemon juice, depending on flavor balance. Mixture should be the consistency of stiff mayonnaise. Turn into a serving bowl and serve with fried fish, squid, fried or boiled vegetables or as directed in recipes. Food processor or blender method: Soak garlic as above. Place all ingredients except oil in container and process or blend until smooth. Gradually beat in oil. Adjust seasoning, flavor and consistency as above and blend until smooth. Do not over-beat as mixture could heat and curdle.

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