Garlic Sauce

Skordalia

To prepare canapés, spread the sauce on toasted bread triangles or squares and top with tiny cooked shrimp or lobster chunk. It may be served with hot or cold halibut, fresh cod, salt cod, lobster, or shrimp.

8 cloves garlic, cut up

2 cups mashed cooked potatoes

½ teaspoon salt

1 cup olive oil

½ cup white wine vinegar

In a food processor, process garlic briefly to mince. Add potatoes and salt and process at high speed until smooth. Alternating oil with vinegar, slowly add liquids in a fine steady stream. Blend until smooth, thick, and creamy. If sauce is too thick, thin with a little water or clam juice or fish stock.

Based on Garlic Sauce recipe in Greek Cooking for the Gods by Eva Zane.

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Created November 24, 1995