O.K. Here it is! The only garlic sauce that Greeks have made famous, “Skordalia”.
When I travel and out of town, I carefully choose a Greek restaurant by these three items on their menu, garlic sauce, mustard greens, and beets. If their menu has omitted these items on their menu, I move on.
My mother taught us to eat this sauce at a very young age. Warning!! The entire house would smell of this rich garlic sauce for days. She often doubled or tripled the recipe for us kids. So, my brother and I would smear it on a piece of toast and have it as a snack or often times for breakfast. No peanut butter in our house. Only skordalia! Most Greeks eat this on their fish, as a dip, or with roasted beets.
Why Eat Garlic?
- Garlic is low in calories and rich in vitamin C, vitamin B6, and manganese. It also contains trace amounts of various other nutrients.
- High doses of garlic appear to improve blood pressure for those with known high blood pressure (hypertension). In some instances, supplements may be as effective as regular medications.
- Garlic contains antioxidants that can help protect against cell damage and aging. It may reduce the risk of Alzheimer’s disease and dementia.
- Garlic has known beneficial effects on common causes of chronic disease, so it makes sense that it could also help you live longer.
- Garlic appears to have some benefits for bone health by increasing estrogen levels in females, but more human studies are needed.
Simply Greek: Garlic Sauce - "Skordalia"
The best garlic sauce for your vegetables, fish, or side dish.
Ingredients
- 4 Idaho brown potatoes, washed and peeled
- 3 tablespoons minced garlic
- 1 cup olive oil
- 1/3 cup white wine vinegar or white vinegar
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Place unpeeled potatoes in small pot and bring to a boil. Reduce heat to cook until ready. Test with knife for soft center.
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When cooled slightly, peel. and place potatoes and garlic in medium bowl and mash.
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Add vinegar, garlic, olive oil, salt and pepper.
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Blend thoroughly. Taste again for flavor.
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Can be served at room temperature or cold.
Recipe Notes
Can be served at room temperature or cold.
Can be made ahead 1-2 days.
Makes 2 cups.
Other recipes you may like are:
© 2012 – 2023, Mary Papoulias-Platis. All rights reserved.
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