Skordalia

Greek garlic sauce

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Preparation info

  • Makes about

    300 ml

    • Difficulty

      Easy

Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

This is made without eggs, since it is Lenten food. It is an embellishment for fried vegetables and Fish Fritters, or for boiled beetroot and potatoes.

The sauce has always in the past been pounded in a mortar, but these days a blender or processor makes things easier. The important thing, whichever method you choose, is to make sure that the garlic is thoroughly crushed first of all.

Ingredients

Method