Today I’m revisiting a post I made about Skordalia, which is a Greek garlic sauce or Aioli. Us Greeks commonly have it along side with beer battered cod, seafood croquettes, deep fried zucchini or eggplant, fries or…simply with bread.
There are various ways to make skordalia. One way is to use potato as the binder or soaked bread. Either way is fine but both approaches are tricky as the oil can easily separate on you.
I like my method which uses an egg as a binder and a steady stream of sunflower and olive oil combined. I have made skordalia in this manner many times and i have yet to see it separate on me.
Skordalia with mustard is my own creation. I was inspired by my memories of being in northen Greece, Thessaloniki in particular. There’s a street called Polytechniou and it used to be lined with family-run shacks that would serve keftedes, sausages and souvlaki to the bustling array of passersby.
The clientele ranged from drunk teens who partyed all night and seeked food to coat their stomachs, to working class stiffs looking for a cheap bite to the suited businessman seeking a quick bite before heading back to the office.
Fast forward to the 1998 and they were gone. All the streetside burger shacks were gone. All victims of bureaucratic meddling from far away Brussels.
Their keftedes used to be served on wax paper, with a basket of bread, some ripe sliced tomatoes, thinly sliced red onions, cold beer and lots of creamy, kinda’ sweet mustard, topped of with a pint of cold lager beer.
If any Greek who knows how to make this mustard, please let me know…I’m dying for the recipe.
Until then, my Skordalia With Mustard is my tribute to the little shacks on Polytechniou.
Skordalia With Mustard (σκοÏδαλιά με μουστάÏδα)
1 egg
2 Tbsp of white wine vinegar
2 Tbsp of mild mustard
3 cloves of garlic, smashed
1/2 tsp. of salt
2/3 cup of sunflower oil
1/3 cup of olive oil
1/3 cup of blanched almonds
- Place in a blender or food processor your egg, vinegar, mustard and garlic and blend for a few seconds.
- 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.
- Add your blanched almonds and pulse just enough to puree and incorporate it.
16 Responses
Sounds like a wonderful accompaniment to anything Peter. I first tried Skordalia in Athens with my battered fish. Don’t know what recipe they used but it was delicious!
Ahhhh! THAT’S what that was! Everything looks so good around here :)
Maryann, I answered you question fully, I think!
Peter, anything with mustard has a special place in my heart. I deeply love mustard!
I love that stuff! It is good right out of the bowl! :)
I never heard of Skordalia. I like to read your blog and discover new things. Merry Christmas!
I was telling my husband the other day that we haven’t had cod (with the beer batter) and skordalia, since last 25th March, when it’s tradition to have it. The skordalia I make is totally different, I do it with walnuts. I shall try and post it before next March. About your mustard sauce, I make a sauce with yogurt, nayonnaise and mustard and if you give a try tell me if it’s the same. Sometimes I put mustard in my tzatziki as well.
wow, i did not know that there’s so many versions of skordalia. i’ve always assumed that it’s only potato-based. this looks mighty tasty and i can think of a million things this will go nicely with. lovely pix, too.
I’ve never had this, nor can I really imagine what it tastes like, but strangely, I am now craving it. Yum.
This is a different Skordalia than the one I make – no potatoes ???
Good idea serving it with meatballs, fish, etc. We have always just used it as an appetizer spread on bread or with veggies.
Deb, with my method, I have yet to have a Skordalia split on me.
Very creative, Peter. You know I love messing with different skordalias, so I really appreciate this one – it’s a winner!
Mmmm … skordalia! Brings back such fabulous memories of Greece.
I’ve never tried it with mustard. Thanks for the idea, Peter – can’t wait to taste it now :)
i LOVE skordalia! never have i heard of anything other than the original but man oh man, i could honestly live on this stuff. thanks for the great recipes…keep em coming!
λοιπον θυμαμαι εκεινα τα μικÏα μαγαζακια -παÏαγκες.αν και ποτε δεν μου αÏεσε Ï€Ïοσωπικα εκεινα η μουσταÏδα που ηταν ενα Ï€Ïοιον απο βιοτεχνια -[αν θυμαμαι λεγοταν 17 delicatessen και κυκλοφοÏει ακομη ] , πιστευω πως ειχε σαν βαση μαγιονεζα γιατι ενω λατÏευω την μουσταÏδα μολις ετÏωγα την συγκεκÏιμενη ενοιωθα απεχθεια γιατι εχω φυσικη απεχθεια σε οτιδηποτε μαγιονεζοειδες.Ï€Ïοσφατα ανακαλυψα πως πεÏιεχει μαγιονεζα η βιομηχανοποιημενη Ï„Ï…Ïοσαλατα.!!!!!!μπλιαχ.ενα μειγμα μαγιονεζας με μια mild μουσταÏδα νομιζω οτι θα δωσει καποιο παÏομοιο αποτελεσμα.
I am definitely trying this!
I was browsing Greek food blogs because I love Greece, and Greek food, and I haven’t been there in far too long, and I miss it. I have many happy memories of lazing hours away under taverna trees, sipping robust local red wine and dipping into scrumptious skordalia. But with mustard? Great idea!
Καλή ΧÏονιά!