Skordalia Sauce

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About


  • ½ pound day-old bread, crust removed
  • 4 medium garlic cloves
  • 1 teaspoon coarse salt
  • ½ cup extra virgin olive oil
  • ¼ cup verjus (sour grape juice), or 2 tablespoons cider vinegar
  • Finely ground pepper


  1. Tear the bread into small pieces to make about 6 cups. Soak the bread in water long enough for it to become wet all over. Press out the excess water. You should have about 2 cups.
  2. In a mortar or on a work surface, crush the garlic with the salt until mashed to a puree.
  3. Scrape the garlic puree into a blender or food processor. Add the olive oil and verjus. Blend while counting to ten, then add cup warm water and continue blending until smooth. Correct the seasoning with pepper and additional salt if needed. Scrape into a bowl, cover, and refrigerate overnight.