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{{#seo:
|title=Skordalia vegetarian Greek sauce recipe
|titlemode=replace
|keywords=#bread #garlic #oliveoil #vinegar #skordaliav #potato #roasted #eggs #almonds #boil #cod
|hashtagrev=032020
|description=Skordalia or skordhalia/skorthalia is a thick puree (or sauce/dip/spread/etc.)
}}

Skordalia or skordhalia/skorthalia (σκορδαλιά [skorða'ʎa]; in Greek also called αλιάδα) is a thick [[Puree|puree]] (or [[Sauce|sauce]]/[[Dip|dip]]/spread/etc.) in [[Greek cuisine]] made by combining Crushed [[Garlic|garlic]] with a bulky base—which may be a purée of [[Potatoes|potatoes]], [[Walnuts|walnuts]], [[Almonds|almonds]], or liquid-soaked stale [[Bread|bread]]—and then beating in [[Olive oil|olive oil]] to make a smooth emulsion. [[Vinegar]] is often added. Variants may include [[Eggs|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|cod]] [[Stock|stock]], and [[Lemon|lemon]] instead of vinegar is usually added, and Skordalia is eaten as a main dish.
{{recipesummary
|TotalCalories = 132
|PortionCalories = 33
|DatePublished=24th October 2012
|Author=JuliaBalbilla
|Servings = Serves 4 - Makes one jar of skordalia
|Difficulty = 1
|TotalTime = 15 minutes
|PrepTime = 15 minutes
|CookTime = None
|Image = [[Image:Skordalia recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Lovely in a meze''

4.4/5

Nicer than hummus

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| 1 thick slice of tale white [[Bread|bread]], crusts removed
| 4 large [[Garlic|garlic]] cloves, peeled
| 2 tablespoons [[White wine vinegar|white wine vinegar]]
| 110 ml [[Olive oil|olive oil]]
| [[Sea Salt|sea salt]]
}}
===Method===

{{RecipeMethod
| Soak the [[Bread|bread]] in water for 5 minutes then squeeze out most of the water
| Add the [[Garlic|garlic]], [[Bread|bread]], [[Vinegar|vinegar]] to a [[Food processor|food processor]] with a blade and pulse for a few seconds
| Then leave the [[Blender|blender]] running and gently drizzle the [[Olive oil|olive oil]] into the processor until well blended
| Taste and add [[Salt|salt]] if needed
| If it's too thick, add a little water with a little more [[Oil|oil]]
}}
===Serving suggestions===
Serve with a [[Meze|meze]] or [[Roasted|roasted]] [[Vegetables|vegetables]].
===Variations===
Use [[Lemon juice|lemon juice]] instead of [[Vinegar|vinegar]]
For a [[Potato|potato]] based skordalia, peel 1 large potato, [[Boil|boil]] and [[Mash|mash]] and add in place of the [[Bread|bread]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Dips and sauces]]
[[Category:Garlic recipes]]
[[Category:Greek recipes]]
[[Category:Middle Eastern recipes]]
[[Category:Potato recipes]]
[[Category:Salad recipes]]
[[Category:Snacks and light bites]]
[[Category:Starters]]
[[Category:Vegetable recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Uncooked]]

<code 'hashtagrev:12032020'>[[Special:Search/bread|#bread]] [[Special:Search/garlic|#garlic]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/skordaliav|#skordaliav]] [[Special:Search/potato|#potato]] [[Special:Search/roasted|#roasted]] [[Special:Search/eggs|#eggs]] [[Special:Search/almonds|#almonds]] [[Special:Search/boil|#boil]] [[Special:Search/cod|#cod]]
</code>

Skordalia (V) - Revision history

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