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skordalia

Skordalia – A Greek Garlic Sauce

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By Sarah Randall of Cook.Can.read.

skordalia

Skordalia is a Greek garlic puree traditionally made with potato or bread crumbs. It will become a staple in your kitchen when you see how easy it is to make and how versatile it is to use. My version replaces some of the potato with almonds, providing a texture I love along with a boost of protein. The intense garlic flavor is the most prominent, tempered by fluffy potato, creamy olive oil, and almonds. Fresh lemon juice or red wine vinegar add tartness. Skordalia is often made by hand with a mortar and pestle or ricer. Luckily for us, a Blendtec blender is powerful and efficient enough to mix the ingredients quickly, producing a thick, creamy puree in a matter of seconds, before the sauce has time to even think about getting pasty. Your Blendtec blender is the ideal tool to make skordalia, saving you time, energy and mess.

So what do you do with skordalia? In short, just about anything! It can be used like hummus as a dip for raw vegetables (bell peppers and radishes are my favorite) or crackers, or as a spread in wraps and sandwiches. It’s wonderful with turkey and rotisserie chicken. Traditionally served with salt cod cakes and other fish, roasted meat like lamb or beef, and boiled or roasted vegetables like beets, zucchini and eggplant, skordalia provides a burst of flavor to almost any meal. In some regions of Greece, skordalia is served as an entree; in others, it’s presented as an accompaniment to a salad. Try it at your next dinner party or gathering as an appetizer with crudite, alongside roast beef or with a warm beet salad. You’re sure to get inquisitive looks, enthusiastic comments and many rave reviews.

Skordalia

Ingredients

1 lb russet baking potatoes
1 cup extra-virgin olive oil
½ cup water
2 tbsp red wine vinegar or freshly-squeezed lemon juice
3/4 cup raw almonds
4 large or 6 small cloves of garlic, roughly chopped
pinch of kosher salt

Instructions

Place the potatoes whole into a pot; cover with cool water and bring to a boil. Lower the heat slightly and cook for 20-30 minutes, until a fork easily pierces the potato. Drain and cool until you can handle. Use a spoon or paring knife to remove the skin, then mash the potato coarsely with a fork. The mashed potato should be warm when you proceed.

In your Blendtec Twister jar, add the olive oil, water, red wine vinegar or lemon juice, almonds, and garlic, in that order. Cover with the Mini Gripper lid and blend on Speed 4 for about 15 seconds or until you have a smooth sauce. (You will see some flecks of almond and feel some texture from them, and that is okay.) The mixture should look very thick and creamy.

Add the mashed potato to the Twister jar and use the Spectacula spatula to push it down into the garlic puree. Put the Mini Gripper lid back on and pulse for 4-6 seconds (about 4 pulses) to incorporate the potato. Serve immediately

 

About the Author

Sarah Randall writes Cook.Can.Read, exploring international cuisines and flavors against a backdrop of locally-sourced ingredients. She grew up baking cookies with mom, watching Nana make Swedish dishes for the extended family, and picking strawberries on her grandfather’s farm in Maine. Sarah loves to find new dishes to make for her husband and friends in Seattle and is an avid reader and maker of pickles and jams.

(2) Comments on “Skordalia – A Greek Garlic Sauce

  • Amanda

    Is it really necessary to peel the potatoes? There are a lot of nutrients in the peel that I’d hate to just throw out. Since the sauce is being blended, surely it’s not a texture issue?

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