Beet Skordalia

First created in ancient Greece, skordalia was the first “mayonnaise” (in the sense of an emulsified sauce), although in those days, it was thickened with pounded almonds and soaked bread, not potatoes. Skordalia is easy to make and the addition of beet gives it a vivid red color and unforgettable flavor. Resist the temptation, however, to use your food processor to make it, or the potatoes in the sauce will become gummy.