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.


  • 3 fat cloves of garlic
  • a 5 cm/2 in thick slice of stale white bread, decrusted
  • 85-115 g/3-4 oz blanched almonds, grated
  • 125 ml/4 floz olive oil
  • salt
  • wine vinegar


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.