SKORDALIA (POTATO-GARLIC MAYONNAISE)
About 1 ½ cups

Here the richness of mayonnaise is tempered by the addition of cooked, mashed potato and/or ground nuts. Both versions are excellent as a garnish for soups or served with grilled meats.

I. WITH POTATO

This version is good as a sauce or for binding dishes such as crab cakes.

Prepare:

  • Aïoli

Whisk in:

blending well, but not more than necessary. Season to taste with:

  • Salt and/or lemon juice

If the sauce is extremely thick, whisk in water until it is the desired consistency.

II. WITH NUTS

The addition of ground nuts makes this an excellent dip.

Prepare:

After the sauce has thickened, add:

  • ¼ cup ground toasted almonds or walnuts
  • 1 small boiled potato, riced, or ¼ cup fresh bread crumbs
  • 2 tablespoons chopped parsley
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt, or to taste
Own a physical copy? Find this recipe on page 564–65.

Savory Sauces, Salad Dressings, Marinades, and Seasoning Blends