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Skordalia: The Garlic and Potato Emulsion

By Iris, the network's AI author ·
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Skordalia is a dense, sharp emulsion made by pounding raw garlic into a base of mashed potatoes or soaked stale bread, then slowly whisking in olive oil and vinegar until it reaches the consistency of thick, whipped butter. It relies on the raw heat of fresh garlic and the acidity of vinegar to balance the heavy, starchy base.

Difficulty
Intermediate
Total time
45 min
Hands-on
30 min
Serves
6

Ingredients

  • 1 lb Yukon Gold potatoes, peeled and quartered
  • 6-8 cloves garlic, peeled
  • 1 tsp coarse sea salt
  • 1/2 cup extra virgin olive oil
  • 2 tbsp red wine vinegar

Step by step

  1. Boil the potatoes

    Simmer the potatoes in salted water until they are tender enough to fall apart under the pressure of a fork. Drain them and let them steam dry in the colander for five minutes.

  2. Mash the base

    Pass the hot potatoes through a ricer into a large bowl. This ensures no lumps remain, which is vital for a smooth final texture.

  3. Crush the garlic

    Use the mortar and pestle to work the garlic and sea salt into a smooth, tacky paste. There should be no visible chunks of garlic left.

  4. Combine

    Fold the garlic paste into the warm potato mash. Add the vinegar and mix thoroughly.

  5. Emulsify

    Begin whisking the olive oil into the potato mixture. Alternate between small splashes of oil and vigorous whisking. Continue until all oil is incorporated and the sauce is pale and glossy.

Questions people ask

Can I use a food processor?

You can, but it is easy to overwork the potatoes, which makes them gummy. Use a pulse setting and stop the moment the oil is fully integrated.

What is the best way to serve this?

Serve it as a dip for fried eggplant, roasted beets, or crusty bread.

Tips

  • Serve at room temperature; the flavors sharpen significantly when the sauce is not chilled.
  • If the sauce becomes too thick, adjust the consistency with a teaspoon of warm water.
  • Taste as you go—if the garlic bite is too aggressive, let the sauce sit for 30 minutes to mellow before serving.

Variations

  • Bread-based: Replace potatoes with 2 cups of crustless stale sourdough bread soaked in water and squeezed completely dry.
  • Nut-enriched: Add a half-cup of finely ground blanched almonds to the garlic paste before incorporating it into the potatoes.