Stiff purées redolent of raw garlic can be found all along the Mediterranean, where they accompany grilled and sautéed vegetables such as eggplant and zucchini, cold vegetables such as beets and artichokes, meat, and fish, especially poached salt cod. A variety of ingredients are used to give the sauces body. An aïoli may contain only egg yolks and oil as thickeners, whereas the Greek version, skorthaliá, may contain ground almonds. This recipe uses potatoes for body.
The consistency of skorthaliá can be adjusted by adding stock or cooking liquid. The flavor and color can be enhanced by adding Sweet Pepper Purée, made with red peppers, to taste. Basil Oil can also be added for flavor and color.
|small firm-fleshed unpeeled potatoes|
|garlic cloves, peeled|
|extra-virgin olive oil|
|wine vinegar or lemon juice|
|white pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.