Skordalia (Garlic-Walnut Sauce)
Published April 10, 1999
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
4 slices (about 3 ounces) stale white bread, crusts removed
1 cup shelled walnuts
6 cloves garlic, peeled
½ cup extra-virgin olive oil
½ teaspoon kosher salt, plus more to taste
3 tablespoons fresh lemon juice
1 teaspoon white vinegar
Nutritional analysis per serving
21 grams carbs; 627 calories; 29 grams monosaturated fat; 20 grams polyunsaturated fat; 7 grams saturated fat; 59 grams fat; 4 grams fiber; 280 milligrams sodium; 9 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, soak the bread in ½ cup water for 2 minutes. Remove excess water from the bread so that it is wet, but not dripping. Place bread and walnuts in the bowl of a blender or food processor and pulse until a paste forms. Add the garlic, olive oil and salt and process until well blended, scraping down the sides as necessary. Transfer the mixture to a bowl and stir in the lemon juice and vinegar. Adjust salt to taste. Serve with bacalao fritters (see recipe).
Private Notes
Comments
Yes, I love this. I don’t use the bread and I put in a whole bulb of garlic because I can’t get enough garlic in anything. It’s fabulous on a good bread, vegetables, and/or fish.
Papou used to LOVE this one