Skordalia is a delicious Greek-style potato dip flavoured with lots of garlic and lemon juice. In France it is also known as aïoli, and it is served as a cold sauce alongside fish or meat and as a dip with crunchy vegetables.
There is a lot to discuss about how to make this traditional recipe, but as always, we like to give it our own twist, and add saffron to the potatoes while boiling together with the garlic. Boiling the garlic will make the taste milder and cooked garlic digests easier. The saffron adds extra flavour and colour.
Traditionally, the Greek Skordalia dip or sauce is made with a mortar and pestle but using a blender facilitates the job, doesn’t require lots of muscle effort, and the emulsion forms more easily. Adding olive oil gradually will thicken the sauce in a similar way as making a mayonnaise.
Skordalia with Saffron
- 1 pc potato 130 gr
- 4-5 pcs garlic cloves 20 gr
- ½ tsp saffron threads
- 1 tbsp Dijon mustard
- 1 pc egg yolk
- ¼ pc lemon juice
- 200 ml olive oil
- Boil the potato with the garlic and saffron in salted water for 15 minutes until soft.
- Drain the water, then blend the cooked potato and garlic with the mustard and egg yolk in a food processor.
- Add the olive oil gradually until the mixture thickens.
- Season to taste with salt, pepper and lemon juice.
- To mix up flavours, substitute the saffron with fresh basil leaves or spices.