Skordalia or skordhalia/skorthalia (σκορδαλιά [skorða'ʎa]; in Greek also called αλιάδα) is a thick puree (or sauce/dip/spread/etc.) in Greek cuisine made by combining Crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added. Variants may include eggs as an emulsifier and omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli, Catalan allioli, and so on. In the Ionian Islands cod stock, and lemon instead of vinegar is usually added, and Skordalia is eaten as a main dish.
- 1 thick slice of tale white bread, crusts removed
- 4 large garlic cloves, peeled
- 2 tablespoons white wine vinegar
- 110 ml olive oil
- sea salt
- Soak the bread in water for 5 minutes then squeeze out most of the water
- Add the garlic, bread, vinegar to a food processor with a blade and pulse for a few seconds
- Then leave the blender running and gently drizzle the olive oil into the processor until well blended
- Taste and add salt if needed
- If it's too thick, add a little water with a little more oil
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