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This thick Greek garlic sauce makes a yummy dip to be served with vegetables, pita bread,or along with fish or chicken. Don't use a food processor or an electric mixer, which can make potatoes gluey. Adapted from Garlic, Garlic, Garlic: More than 200 Exceptional Recipes for the World's Most Indispensable Ingredient, by Linda and Fred Griffith.
- 2 large russet potatoes, peeled and cut into 1/2 "- 1/4-inch cubes
- 6 large garlic cloves
- 1⁄2 teaspoon kosher salt
- 1 egg yolk, makes a firmer dip (optional)
- 3⁄4 cup extra virgin olive oil, plus more
- extra virgin olive oil, if needed
- 1⁄4 cup fresh lemon juice
- 3 tablespoons champagne vinegar or 3 tablespoons white wine vinegar
- fresh ground white pepper
- 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!
This recipe really intrigued me because I had never seen anything like this before. It was funny because we found the vinegar overpowering in the sauce when we tasted it on its own, but as a sauce or a dip for veggies, it was great! Definitely something I'd make again, and a great way to use up the last couple of potatoes. Thanks!
ZWT4: Excellent and unique dip! We served it with crudites, soft bread and pita chips!
I made this to have along with some fresh carrots and celery for a snack. It was really good! I liked the flavors of the lemon and did add about 3 T. Feta cheese crumbled for added flavor. Made for Newest Zaar Stars Tag Game Linda