Skordalia

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Skordalia or skordhalia/skorthalia (σκορδαλιά [skorða'ʎa]; 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 ['skorðo] 'garlic' and Italian agliata [a'ʎata] 'garlicky'.^[2]

[edit] Notes

1. ^ Oxford Companion to Food, s.v. "Greek cuisine" and "Skordhalia".
2. ^ Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας