Paula Wolfert

Skordalia Sauce

Preparation info

  • Difficulty

    Medium

  • Makes about

    2 cups

Appears in

top 1000The Slow Mediterranean Kitchen: Recipes for the Passionate Cook

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Ingredients

  • 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

Method

  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 ⅓ 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.

The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.