Dreamer in Ontario's Note:
This makes a wonderful dip and eggless mayonnaise substitute from Greece that can be used on cooked meats, combined with leftover chicken to make chicken salad and vegetables. Source of recipe: Mark Bittman's How to Cook Everything
My Private Note
Units: US | Metric
- 1 thick slice day-old bread
- 1 1/2 cups stock or 1 1/2 cups milk or 1 1/2 cups water
- 2 tablespoons extra virgin oil, plus more if needed
- 1 cup walnuts or 1 cup hazelnuts or 1 cup pine nuts or 1 cup blanched almond
- 2 garlic cloves, peeled (or to taste)
- 1/4 teaspoon cayenne (or too taste. Chile, if using, should not be too hot) or 1 teaspoon ground dried chile (or too taste. Chile, if using, should not be too hot)
- 1 tablespoon lemon juice, freshly squeezed (or to taste)
- salt & freshly ground black pepper
- 1Put bread in a bowl and saturate it with some of the liquid.
- 2Squeeze bread to drain off excess, then put in food processor with oil, nuts, garlic and cayenne.
- 3Process mixture until nuts are ground, then, with machine running, pour in enough of remaining liquid and more olive oil to form a creamy sauce.
- 4Add lemon juice and some salt and pepper.
- 5Serve immediately or cover and refrigerate for up to 2 days.
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Nutritional Facts for Skordalia
Serving Size: 1 (20 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 169.9
- Calories from Fat 155
- Total Fat 17.2 g
- Saturated Fat 1.7 g
- Cholesterol 0.0 mg
- Sodium 0.6 mg
- Total Carbohydrate 3.2 g
- Dietary Fiber 1.3 g
- Sugars 0.5 g
- Protein 3.0 g
The following items or measurements are not included: