Skordalia is a Greek version of ailoli mayonnaise but made without eggs. It goes well with fish, fowl or vegetables and is most useful as a picnic sauce instead of mayonnaise, which goes lethal if left in the sun and produces salmonella.
Crush the garlic well in a mortar. Soak the bread in water, then squeeze out the surplus. Add to the garlic in the mortar and pound away, gradually mixing in the grated almonds until you have a nice homogenous paste. Start adding the oil drop by drop as for mayonnaise and finishing with a steady stream. Finally, season with salt and vinegar to your taste.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.