Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

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.