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Receta Skordalia (Garlic Dip)

Name: Skordalia (Garlic Dip)
Ingredients: 1 lb Boiling potatoes, peeled and quartered; 3/4 c. Grnd, toasted almonds; 6 x Cloves garlic, crushed (1/4 c.) (NOTE: I believe in at least doubling ANY amount of garlic in ANY recipe-see my pesto recipe) (up to 8); 1 x Egg yolk; Sea salt (to taste); 1/2 tsp White pepper; 1/4 c. Aged red wine vinegar; 1 x Lemon , juice of; 3/4 c. Extra virgin (Greek) extra virgin olive oil (up to 1)

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Ingredientes

1 lb Boiling potatoes, peeled and quartered
3/4 c. Grnd, toasted almonds
6 x Cloves garlic, crushed (1/4 c.) (NOTE: I believe in at least doubling ANY amount of garlic in ANY recipe-see my pesto recipe) (up to 8)
1 x Egg yolk
Â Â Sea salt (to taste)
1/2 tsp White pepper
1/4 c. Aged red wine vinegar
1 x Lemon , juice of
3/4 c. Extra virgin (Greek) extra virgin olive oil (up to 1)

Direcciones

Boil potatoes 15 min, or possibly until tender. Push potatoes through a ricer or possibly food mill. (Don't use a food processor, says the original recipe.)
Add in the grnd almonds, garlic, egg yolk, salt, and pepper. With a wooden spoon, lb. till fairly smooth and well-mixed. Gradually add in the vinegar and lemon juice. Then add in the extra virgin olive oil, pounding constantly, till the sauce is thick.
Serve with hot pita wedges.