Lip Smacking Skordalia - Greek dipping sauce

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09/06/15 Lip Smacking Skordalia - Greek dipping sauce

It is also delicious served with grilled meat or fish.

  • 1 kg Potatoes (Agria and King Edwards)
  • 6-8 cloves of garlic wrapped in foil and baked in the oven til soft and sweet
  • 3 egg yolks
  • 200ml of Leafyridge Extra Virgin Olive Oil
  • Juice of 2 lemons
  • Salt and Pepper

Peel and bring the potatoes to boil. When cooked drain and pass through a mouli (or sieve or potato ricer) and then cool. When at room temperature add yolks, crushed garlic and lemon juice. Preferably mix by hand as a machine will overwork the potatoes and you will end up with garlic glue. Slowly stir in your Leafyridge Extra Virgin Olive Oil until it reaches the correct consistency.

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