Skordalia

"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"
 
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Ready In:
10mins
Ingredients:
8
Serves:
6-8
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ingredients

  • 1 thick slice day-old bread
  • 1 12 1 1/2 cups milk or 1 1/2 cups water
  • 2 tablespoons extra virgin oil, plus more if needed
  • 1 1 cup pine nuts or 1 cup blanched almond
  • 2 garlic cloves, peeled (or to taste)
  • 14 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
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directions

  • Put bread in a bowl and saturate it with some of the liquid.
  • Squeeze bread to drain off excess, then put in food processor with oil, nuts, garlic and cayenne.
  • Process mixture until nuts are ground, then, with machine running, pour in enough of remaining liquid and more olive oil to form a creamy sauce.
  • Add lemon juice and some salt and pepper.
  • Serve immediately or cover and refrigerate for up to 2 days.

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