Made traditionally with a pestle and mortar, skordalia is a simple garlic sauce that may be thickened either with bread or mashed potato and is usually served with sliced fried vegetables, such as aubergines, with fried fish and with poached chicken. It has close affinities with aïoli and, with the addition of weak-chicken broth or water, becomes the Spanish cold soup gazpacho bianco.


  • 450 g/ 1 lb potatoes, peeled
  • salt and pepper
  • 8–10 garlic cloves, finely chopped
  • 300 ml/ ½ pt olive oil
  • about 100 ml/ fl oz milk


Cook the potatoes in boiling salted water until just tender. Drain well.

While the potatoes are still warm but not hot, put them in a food processor with the garlic. Season with salt and pepper, then blitz to a purée.

With the machine still running, pour the olive oil through the feeder tube in a thin stream, followed by just enough milk to give the consistency of mayonnaise. Adjust the seasoning.