Σκορδαλιά Παραδοσιακή (Traditional Greek Skordalia Garlic Dip)
The pungent, creamy benchmark of Greek meze: mashed russet potatoes or soaked rustic bread emulsified with fiery garlic cloves, Greek olive oil, and white wine vinegar.
Ingredients
- • 500g floury potatoes, peeled, boiled until tender and riced hot
- • 5-6 cloves garlic, peeled and crushed with a pinch of salt in a mortar
- • 120ml Greek extra virgin olive oil
- • 3 tbsp white wine vinegar or fresh lemon juice
- • Salt, white pepper, and black Kalamata olives for garnish
Preparation Steps
Pound garlic cloves with a pinch of coarse sea salt in a mortar and pestle until completely puréed into a smooth paste.
Pass hot boiled potatoes through a fine potato ricer into a bowl. Let steam escape for 3 minutes.
Add the crushed garlic paste to the warm potatoes. Using a wooden spoon or hand whisk, alternate adding olive oil and wine vinegar in small increments, beating vigorously until an ultra-creamy, fluffy, ivory emulsion forms.
Season with salt and white pepper. Spread into a serving bowl, garnish with a Kalamata olive, and serve room temperature with fried fish or vegetables.