Serious Eats: Recipes
Cook the Book: Skordalia, with Three Variations
Skordalia is a thick spread of Greek origin. Its name may be a compound of Greek and Italian words meaning "garlic" and "garlicky"—any dish named "garlicky garlic" sounds pretty promising to me. Garlic aside, skordalia is a creamy, mayo-like dip that also happens to be vegan, deriving its texture from ground nuts and breadcrumbs instead of egg yolks.
Skordalia can be used as is, or, with the addition of a few ingredients, transformed into a whole range of different sauces. In How to Cook Everything, Mark Bittman provides three variations: taramasalata, artichoke and olive dips.
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Skordalia
- 6 to 8 minutes -