How to Make Skordalia

Skordalia is a pungent garlic sauce traditionally served by Greeks with boiled or fried fish, fried eggplant, boiled beets or by itself spread on warm country bread. This recipe departs from tradition by using roasted garlic, Yukon potatoes and tarragon vinegar. For a real treat, garnish the skordalia with Greek olives and fiery pepperoncini.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Two heads of garlic
• 7 Yukon gold potatoes
• 1/2 cup extra virgin olive oil
• 1/2 cup pure olive oil
• 1/3 cup tarragon vinegar
• Salt
• Freshly ground black pepper
• Food processor

1. Pre-heat the oven to 350-degrees F. Place 2 unpeeled heads of garlic on a baking sheet, sprinkle with some of the olive oil, cover with foil and bake 45 minutes. Remove from the oven, let rest about 10 minutes and then squeeze the garlic until the pulp comes out. Reserve the pulp in a small bowl.
2. Peel 7 Yukon gold potatoes and boil in salted water till tender. Drain and place in a large mixing bowl. Use a fork to mash the potatoes slightly. Sprinkle again with salt. Immediately add the garlic pulp and blend.
3. Combine the extra virgin and pure olive oils. Place about 1 cup of the potato-garlic mixture in the food processor. Cover the processor and pulse the mixture on and off while adding 1/4 cup of the mixed oils in a steady stream.
4. Continue pulsing while adding several tbsp. of vinegar. Transfer the mixture to a large bowl. Repeat the pulsing in the food processor until all of the potato-garlic mixture, the oils and the vinegar have been used.
5. Add salt and pepper. Mix again by hand and allow the sauce to cool uncovered for 30 minutes. Then cover tightly with plastic wrap and refrigerate at least 4 hours. Intermittently, change the plastic wrap if condensation forms. Serve cold.