Greek Garlic Sauce Recipes

TOUM GARLIC SAUCE RECIPE

Steps:

• Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).
• Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
• While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.
• Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.

TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)

Steps:

• Peel the potatoes cut in cubes and boil in water until soft, about 15 -20 minutes
• Once boiled, strain and mix with a hand mixer or potato masher until somewhat smooth.
• In a food processor process the garlic cloves with a bit of salt, and a few drops of olive oil until it is a paste.
• Add ½ of the olive oil in the food processor and continue mixing.
• Add the garlic paste to the potato and mix with a wooden spoon.
• Add the rest of the olive oil gradually, in a steady stream mixing until oil is absorbed.
• Add a bit of red wine vinegar for taste, mix well.

GREEK TZATZIKI

Steps:

• Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

GARLIC YOGURT SAUCE

Steps:

• Mash garlic into a paste (salt helps to add a little traction to the garlic and makes it easier to mash) mix well into yogurt then add remaining ingredients. Chill for at least 3 hours before serving with chicken.

YOGURT GARLIC SAUCE

Steps:

• Gather the ingredients.
• In a small mixing bowl, combine the yogurt, garlic, lemon juice, and salt. Mix well.
• Serve immediately or keep refrigerated for up to five days until use.

GREEK GARLIC SAUCE

Steps:

• Cover potatoes with water in 3-quart saucepan and bring to a boil over high heat.
• Reduce heat to low and simmer until potatoes are tender, 15 to 20 minutes.
• Drain, rinse with cold water and mash thoroughly.
• Meanwhile, put garlic and salt in a large wooden bowl and mash with a pestle until a paste.
• Gradually add potatoes and mash them with garlic.
• If mixture is still hot, let cool 15 minutes, then add egg yolk, if using, and heartily mash in with a wooden spoon.
• Alternating olive oil with lemon juice and vinegar, gradually add both to potato mixture, mashing.
• Add pepper, and using a fork mix briskly until very smooth.
• Mix in more olive oil(or even some water), a little at a time, if sauce is too thick to use as a dip.
• Spoon into a container and store, covered, in refrigerator. It will keep for about 1 week.
• Bring to room temperature several hours before serving.
• Spoon into a bowl and serve with fresh vegetables and/or pita for dipping. Enjoy!

SKORDALIA (GREEK GARLIC POTATO DIP)

Steps:

• Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
• While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
• Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
• Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
• Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

SKORTHALIA (SKORDALIA): GREEK GARLIC DIP AND SAUCE

Steps:

• Add the salt to a large pot of water. Peel the potatoes and boil in the salted water until well done and are easily pierced with a fork. Place in a colander to drain.
• Return the potatoes to the pot and sprinkle with pepper and mash to combine.
• In the blender bowl of a food processor (or with a hand mixer ), puree the potatoes and garlic until well mixed, about 30 to 45 seconds. Still pureeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (but not more than 1/4 cup).
• Skordalia is a matter of taste, some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, increase the number of potatoes a bit. If the taste is not strong enough, increase the garlic.

GREEK GARLIC SAUCE (SCORDALIA)

Steps:

• Peel potato and boil until tender. Let cool and place in food processor. Cut crust from bread
• Rinse the bread under cold water and squeeze out excess water.
• Place in food processor with potato. Clean garlic cloves and crush with garlic press or side of a knife.
• Add to food processor.
• Add lemon juice, olive oil and vinegar. Process until smooth and creamy.
• Refrigerate. This sauce keeps very well in the refrigerator for one week. Serve with meat, fish or vegetables. This also works as an appetizer with fresh vegetables or crackers.