Skordalia
From Wikipedia, the free encyclopedia
Skordalia or skordhalia (σκορδαλιά; in Greek also called αλιάδα) is a thick Greek sauce made by combining crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added. Variants may include eggs as an emulsifier, which makes for a result similar to the Provençal aïoli, Catalan allioli, and so on.
Skordalia is usually served with batter-fried fish (notably salt cod, μπακαλιάρος), fried vegetables (notably eggplant and zucchini), poached fish, or boiled vegetables (notably beets). It is sometimes used as a dip.
Skordalia may be the modern equivalent of ancient skorothalmi.[1] The name, on the other hand, is a pleonastic compound of Greek σκόρδο 'garlic' and Italian agliata 'garlicky'.[2]
[edit] Notes
- ^ Oxford Companion to Food, s.v. "Greek cuisine" and "Skordhalia".
- ^ Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας
