Greeks are big on dips and today’s particular dip is called Skordalia. Skordo means garlic, so Skordalia is simply garlic sauce or an Aioli. Skordalia can be often served to accompany thinly sliced deep-fried zucchini, fried salt-cod filets or as dip with veggies or fries.
There are many varying recipes for Skordalia using a different main ingredient as the “glue” to the dip. The most common skordalias are boiled potato or white bread based. Today, I’m using neither. I’m going to show you the Cadillac version…using toasted pine nuts!
If you think Tzatziki is garlicky, wait ’til you taste Skordalia. It’s heavy on the garlic but it’s creamy and I love it with a fried Bakaliaro (salt-cod fish). I really don’t get why people still fear garlic. As long as you don’t have an important client meeting and everyone else at the table is eating it…bring it on!
Besides, we all know that garlic is healthy for you. I’m submitted this post as my entry for this week’s Weekend Herb Blogging which is hosted this week by Myriam at Once Upon A Tart.
Despite garlic tasting so good and adding another dimension to the food we eat, here are some of the health benefits:
- hearty-healthy, fights cholesterol
- fights and prevents the common cold
- prolonged consumption can help reduce blood-sugar levels
Also, one must not forget that garlic will protect you from lurking vampires!
Skordalia is the perfect showcase for garlic. It’s bold, it’s creamy, it’s delicious. However, when making skordalia, the biggest problem is having it separate. This usually occurs because one is adding the oil in too fast. Take it easy!
The version of Skordalia that I’m presenting to you today is simply the best I’ve ever had and it has yet to separate on me.
Skordalia
1 egg
1 1/2 Tbsp white wine vinegar + 1 1/2 Tbsp fresh lemon juice
3 cloves of garlic, minced
1/2 tsp salt
2/3 cup safflower or sunflower oil + 1/3 cup olive oil
1/4 cup toasted pine nuts
1) Place in a blender or food processor your egg, vinegar, lemon juice and garlic and blend for a few seconds.
2) With the processor running, gradually (slowly) pour in your olive oil/safflower oil mixture in a fine, steady stream. The mixture should attain the consistency of a mayonnaise.
3)Add your toasted pine nuts and pulse just enough to puree and incorporate it.
There seems to be a garlic theme going on around here!I had Skordalia several times when I was in Greece. Served with battered and fried fish in Athens and then again at the meze table on the island of Kea, several times again.I have never attempted to prepare it myself so thanks for the recipe Peter.
I just want to plunge a roasted fingerling potato into that aioli.
i could eat that with a spoon…
This looks great. Garlic is always good and all of those pine nuts should make it really creamy.
Sounds just wonderful. I’ve only had the type with potatoes, and this sounds even better to me.
I love garlic sauce. Yours sound simple to do and delicious.
This is amazing! I tried it. It was easy and tasted fabulous. Can’t wait to do it again w/ grilled fish and potatoes!