Greeks have being using garlic in their cooking and for medicinal purposes for thousands of years. Skordalia is a garlic sauce that's a great accompaniment to fish or enjoyed on its own on with some crusty bread.

Serves
4–6

Preparation

2hr

Skill level

Easy
By
Average: 2.7 (17 votes)
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Ingredients

  • 4 slices stale white sourdough or wholemeal bread, crust removed
  • 3 garlic cloves, quartered
  • 6 tbsp fresh lemon juice or 4 tbsp red wine vinegar
  • 150 ml extra virgin olive oil
  • salt, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Makes 1 cup

Resting time 2 hours

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Soak the bread in a bowl of water until softened. Remove from the water and squeeze out most of the water. Place in the jug of a blender. Add the garlic, lemon juice, and olive oil. Season with salt. Blend to a smooth paste. Set aside for at least 2 hours before serving (this ensures the garlic flavour reaches its peak).

It's also delicious refrigerated.

© 2012 Maria Benardis