Skordalia Sauce is a Greek garlic sauce made of potato, minced garlic, olive oil, vinegar and salt. All these ingredients are combined and pureed.
It is a simple, easy sauce to make that pairs well with vegetables, fish or meat.
Skordalia is a savory, delicious, healthy sauce that baffled me for a while. When I was introduced by Greek friends many years ago to their food, it was one of my favorite.
Me and my good friend frequented a popular Greek restaurant that made it so good. I asked the waiter how to make it and he was kind enough to asked their cook. But when I made it, the consistency was not the same.
So I figured, yeah why would they give me their secret recipe. I cannot get the bright yellow color and smooth texture.
There was a point I even added egg yolk to achieve the color I was looking for. Well, I guess they did not have a secret recipe until I got a recipe book from Greece when I visited.
The internet was just so new then and recipes were non-existent.
My mistake was I was not using enough olive oil and using red potato which is lighter in color.
All along I had the right ingredients, just not achieving the right consistency.
It is usually served in Greek restaurants as dip for fried breaded mushroom and zucchini. This Skordalia sauce complements cod fish perfectly. Yummy!
I am pairing it with roasted zucchini and cucumber, much healthier than fried. Over all, my dinner tonight is very healthy and refreshing!
Learn How to Make Skordalia Sauce
First, boil the russet potatoes. The recipe calls for peeled potatoes but I like boiling potatoes with the skin. When fork tender, drain the water and set aside to cool. Once cool to touch, peel with a knife.
Slice potatoes in cubes and mash with a potato masher or fork. At this point, it is fine if texture is not smooth.
Then, peel garlic and mince finely. Stir-in garlic to mashed potatoes.
Add olive oil, apple cider vinegar and a little bit of salt.
Combine the ingredients and continue mashing until smooth. Taste to see if you need more salt.
Note: The easiest way to do this, puree the ingredients in a food processor. But for the small amount I was making, it was easier to do it manually. Less cleanup!
Also, garlic can be overpowering to some. For subtle garlic flavor, use only 2 to 3 cloves.
More Delicious Greek Food to Try
- 2 Russet potato unpeeled
- 3 – 4 big garlic cloves peel and finely minced
- 4 – 5 tablespoons olive oil add more if needed
- 1 teaspoon apple cider vinegar or white vinegar
- salt to taste
- 5 cups water
- In a pot, boil potatoes in water over medium heat until fork tender. Drain water and set aside to cool. When cool to touch, cut potatoes into cubes.
- In a bowl, mash potatoes with a potato masher or fork.
- Stir in minced garlic.
- Add olive oil, apple cider vinegar and a little bit of salt.
- Continue mashing the ingredients until pureed and smooth.
- Taste if you need more salt.
- Serve with your favorite vegetable, fish or meat.
- Easiest Way – Puree the ingredients in a food processor.
- For subtle garlic flavor, use only 2 - 3 cloves.
- Great sauce or dip for fried breaded zucchini or mushroom and cod fish.
- Store in a sealed container and refrigerate leftover for up to 3 days.