Lulu Grimes

Skordalia

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

This traditional Greek garlic dip is served cold with raw vegetables and bread. It is also served as a sauce with grilled or fried vegetables, especially eggplant, or meat, poultry and fish such as salt cod fritters.

Ingredients

  • 2 large floury potatoes (about 500 g/1 lb 2 oz

Method

  1. Boil the potatoes until tender, drain then mash. Mash the garlic and almonds into the potato.
  2. Add the oil gradually, mashing until smooth. Add the vinegar and season to taste. Continue to mash, adding a tablespoon of water at a time (you will need <