Title: Skordalia (Garlic and Potato Sauce)
Categories: Mideast Sauce Dip Turkish
Yield: 1 Cup

1	lb	Potatoes, baking; peeled &
		;cut into small pieces
1	tb	Garlic; finely chopped
1	ts	Salt
1		Egg yolk
12	tb	Olive oil
2	tb	Lemon juice, fresh
		White or black pepper;
		;freshly ground

Drop the potatoes into enough lightly salted boiling water to cover them completely and cook briskly until they show no resistance when pierced with the point of a small, sharp knife. Drain and return the potatoes to the pan. Shake the pan constantly over moderate heat for a minute or so until the potatoes are completely dry. Then mash them to a smooth puree. With a large mortar and pestle or the back of a spoon, mash the garlic and salt together to a fine paste. Add the warm mashed potatoes a little at a time, stirring and mashing vigorously until the ingredients are well combined. Beat in the egg yolk, then the oil, a tablespoon or so at a time, making sure each addition of oil is absorbed before adding more. The mixture will absorb from 8 to 12 tablespoons of oil, depending on the texture of the potatoes. Beat in the lemon juice, taste and add as much pepper and salt as you think it needs. the sauce should be highly seasoned and dense enough to hold its shape almost solidly in a spoon. If you prefer a thinner sauce, beat in a little luke warm water a few drops at a time. Skordalia is traditionally served with fried food or broiled seafood or with cold sliced beets.

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Source: Time Life Series: Middle Eastern Cooking "circa '69"

MMed by: earl.cravens@salata.com

Personal addition: Although not indicated as use as dip, I have found with a little more garlic, it makes a great dip for raw cauliflower, broccoli and carrots, celery seemed too bland for any contrast in flavor. From: Earl Cravens Date: 21 Sep 96 Gourmet Cooking Ä

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