Skordalia

Categories: greek, sauces

Servings: 6

      4 md Potatoes                          1/3 c  White vinegar*
      6    Cloves garlic (or more!)            1 pn Salt
    1/2 c  Olive oil                      

• Note-- Lemon juice may be substituted for part of the white vinegar. Peel potatoes, boil, then mash. Let cool. In blender or food processor, process the garlic with a bit of the oil til almost paste-like. Transfer to electric mixer bowl. Add potatoes, beating until mixture resembles a paste. Gradually add remaining olive oil and vinegar/lemon juice, beating thoroughly until well absorbed. Add salt, taste for seasoning, and beat until the sauce is very thick and smooth, adding more vinegar if necessary. Cover and refrigerate until ready to serve.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York via Karen Mintzias.

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