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Title: Skorthalia (Garlic Sauce)
Categories: Greek Sauce
Yield: 1 Servings
| Karen Mintzias | ||
| 5 | Garlic cloves | |
| 1/4 | c | White vinegar |
| Salt | ||
| 125 | g | Crustless stale white bread |
| 1/2 | c | Ground almonds |
| 1/2 | c | Olive oil |
| 1 | tb | Lemon juice |
| Freshly ground white pepper |
Makes: 1 1/2 cups
Soak halved garlic cloves in vinegar for 10 minutes. Remvoe garlic to a mortar, add 1/2 teaspoon salt and pound to a paste. Soak bread in cold water and squeeze dry. Crumble into small particles and gradually blend into garlic, adding a little vinegar to smooth the mixture.
When well pounded and smooth, transfer to a bowl if mortar is small. Gradually beat in ground almonds and olive oil alternately with remaining vinegar. Beat in lemon juice and add salt to taste. If mixture is very thick, beat in a little more oil or lemon juice, depending on flavour balance. Mixture should be the consistency of stiff mayonnaise.
Turn into a serving bowl and serve with fried fish, squid, fried or boiled vegetables or as directed in recipes.
Food processor or blender method: Soak garlic as above. Place all ingredients except oil in container and process or blend until smooth. Gradually beat in oil. Adjust seasoning, flavour and consistency as above and blend until smooth. Do not over-beat as mixture could heat and curdle.
From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
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