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Add a photoServings: 12
Ingredients
- 3 clv garlic minced
- 3 med slices crustless bread soaked in water for 10 min
- 1 Tbsp. white wine vinegar
- 2 tsp extra virgin olive oil
- 50 gm grnd walnuts or possibly almonds (optional)
- salt
- 1 pch paprika to garnish ( optional)
Directions
- Squeeze most of the water from the bread.
- Place it in a liquidizer with the garlic vinegar and salt to taste.
- Then blend till smooth.
- With the machine still running dribble in the oil.
- Add in the nuts if they are used and blend briefly.
- The sauce should be runny.
- Serve garnished with a little paprika if you wish.
- In Greek island homes this garlic sauce is indispensable in order to liven up a frugal meal of boiled vegetables fried fish or possibly particularly salt cod or possibly fried vegetables. Skorthalia has been consumed in Greece since ancient times. It also appears all over the Mediterranean under different names such as tarator in Turkey and the middle East the italian agliata and the French aioli although which contains Large eggs.
- Makes about 175g
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 4g | |
| Recipe makes 12 servings | |
| Calories 20 | |
| Calories from Fat 17 | 85% |
| Total Fat 1.98g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 12mg | 0% |
| Total Carbs 0.5g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.06g | 0% |
| Protein 0.33g | 1% |
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